I've tried to provide directional measurements for the add-ins, but my best advice is to trust your palate. Want more heat? Crank up the chili quotient. Not a fan of cilantro? Tone it down or leave it out altogether. The point is to highlight but not hide the sweetness of the corn which should still take center stage.
6 ears fresh sweet corn, in their husks
1 stick unsalted butter, at room temperature
1 tablespoon freshly squeezed lime juice
1 teaspoon hot chili powder, or more to taste
1 tablespoon chopped cilantro
1/2 teaspoon coarse salt
- About an hour before cooking, submerge the ears of corn in a deep bowl filled with cold water. Bring a charcoal or gas grill to medium-high heat.
- Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove from the heat, let cool, then remove the husks and silk.
- In a small bowl, mix together the butter, lime juice, chili powder, cilantro, and salt until thoroughly combined. Set aside.
- About 10 minutes before serving, return the husked corn to the grill and turn frequently until nicely browned. (If you hear the kernels begin to pop, the corn is ready!) Serve right away, passing the butter mixture along with extra powdered chiles and cilantro.
- Vegetables, Side Dishes
- Serves 6