In the summertime, I see tons of grilled corn recipes with all kinds of toppings. I drool over them, earmark the pages of the magazines that I find them in so that I can try them, and somehow manage to go through an entire summer without trying a single one. Usually, the recipes that I see call for grilling the corn in the husk, then adding the toppings to the hot corn. Recently, I’ve seen in several magazines, recipes that call for shucking the corn first. Who knew you didn’t need the husk to grill corn?! I knew I had to try grilling corn, but I’ve never liked the idea of grilling it and then sprinkling stuff on it. There’s something about slathering butter over hot, fresh corn that just can’t be beat. So, I thought, why not make a compound butter instead? A compound butter is simply butter that has flavor added to it.
There are endless variations of compound butter, some sweet, some savory. And so, the idea for my citrus side was born, GRILLED CORN WITH TEQUILA LIME BUTTER. I hope you enjoy it as much as I did.
GRILLED CORN WITH TEQUILA LIME BUTTER
4-6 ears of corn, shucked
Half a stick of butter, softened
2 teaspoons tequila
Zest of 1 small lime
Juice of half a lime
1 teaspoon chopped fresh cilantro
Salt and pepper to taste
Before you grill your corn, make the butter. Mix the tequila, lime zest and juice, cilantro, salt and pepper into softened butter. Heat your grill, brush the corn with olive oil, and grill until it’s charred.
You’ll need to turn it a few times. When the hot corn comes off the grill, slather it with the butter.
Note: If you have any extra butter left, form it into a log and wrap in plastic to keep in the fridge.
---- Karly Kimbel Vardaman
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg