Our Grilled Corn on the Cob is always a huge success; it includes chili-lime butter that brings out the crunchy, grilled flavor. We’ve also included an oven-roasted version.
Kick up (or turn down) the heat by adjusting the amount of chili you use (we like it spicy) to balance the sweetness of the corn.
Kosher or sea salt and freshly ground black pepper, to taste
1 cup crumbled queso fresco or mild feta cheese, optional
2 tablespoons chopped fresh cilantro, for garnish
Instructions
Grilling corn is so easy. Prepare grill to medium-high heat and place rack about 4 inches from the fire.
Grill corn, uncovered, 10 to 15 minutes, turning occasionally, until lightly blackened (but not charred).
While corn is grilling: In a bowl or container, mix up the lime juice, softened butter, chili powder, salt and pepper.
You’re going to roll the corn in the butter-chili-lime sauce, so find a tray or dish where you can put the sauce in and roll the corn. Optional: After rolling corn, create a layer of crumbled cheese and roll again in the cheese.
Sprinkle with chopped cilantro. Serve immediately.
Oven-Roasted Corn
To cook in the oven, first preheat to 425°F. Spread the butter mix on each cob and wrap each in aluminum foil. Bake on a tray about 20 minutes or until soft.
About The Author
Catherine Boeckmann
Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann
