We grill a lot of corn on the cob in the summer. Who doesn’t, right? Well, my standard way is to keep the husks on, soak them in water for awhile and grill them in the husks. I like this as there is no silk left and they are easy to peel.
Well, I’ve been seeing the corn grilled straight on the grill a lot lately and thought I’d try it today. It was awesome. I did find the kernels a bit more chewy but not necessarily in a bad way.
Often because of calories, I skip the butter altogether but today I made the most awesome chipotle lime browned butter. This seriously brought corn to a new level! It was super tasty!
The great thing about this butter, if you don’t use it all, just stick it in the frig for next time.
GRILLED CORN with CHIPOTLE-LIME BROWNED BUTTER Adapted from A Veggie Venture
6 ears sweet corn, silk and husks removed
4 tablespoons butter **
Juice of a lime (about 1 tablespoon)
Pinch of ground chipotle powder
Good salt to taste
Grill the corn, turning occasionally, until many of the kernels have turned dark and caramel-like.
- melt the butter in a small saucepan, then let it sizzle, stirring occasionally, until the butter begins to brown.
- Add the lime, chipotle and salt, let gently sizzle a bit.
- Turn off the heat, if needed, rewarm before serving.
- Transfer to a small dish.
- Refrigerate leftovers, heat and stir before serving again.
**This butter makes enough for at least 12 ears of corn and refrigerates well.
Total calories = 111 calories per ear of corn with about 1 tsp. butter mixture. I just brushed it lightly. The husband put way more butter on his.