Grilled Corn with Lime-Chili Butter

Name: Grilled Corn with Lime-Chili Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexico / United States
Ingredients: 4 corn cobs, husks and silk removed; 1 tbsp neutral oil; 60 g (4 tbsp) unsalted butter, softened; 1 lime, zest, plus wedges to serve; 1 tsp chili powder or chipotle powder; 1 clove garlic, grated; 3 g (½ tsp) fine sea salt; 40 g (1½ oz) feta, cotija or Parmigiano, finely crumbled or grated; or a vegetarian hard cheese (traditional Parmesan and many cotijas use animal rennet); 10 g (⅓ cup) cilantro, chopped

Charred, sweet and juicy, with a salty, spicy butter

Serves: 4
Hands-on: 15 min
Total: 25 min
Level: Easy

Fresh corn grilled over direct heat until the kernels blister and char, then rolled in a butter with lime zest, chili and a little garlic. A sprinkle of salty cheese finishes it street-food style.

Ingredients

4corn cobshusks and silk removed
1 tbspneutral oil
60 gunsalted butter (4 tbsp)softened
1limezest, plus wedges to serve
1 tspchili powder or chipotle powder
1 clovegarlicgrated
3 gfine sea salt (½ tsp)
40 gfeta, cotija or Parmigiano (1½ oz)finely crumbled or grated; or a vegetarian hard cheese (traditional Parmesan and many cotijas use animal rennet)
10 gcilantro (⅓ cup)chopped

Diet: Vegetarian, Gluten-free
Allergens: milk
Origin: Mexico / United States (inspired by elote)
Season: Summer

Method

Heat the grill for direct medium-high heat, about 220–250°C (425–475°F) under the lid. Clean and oil the grate.
Mash the butter with the lime zest, chili, garlic and salt. (Or use a Compound Butter.)
Rub the corn with the oil. Grill over direct heat, lid closed, turning every 2 minutes, until the kernels are tender and charred in patches all over, 10–12 minutes. 12 min
Brush the hot corn generously with the butter. Sprinkle with cheese and cilantro and serve with lime wedges.

Why it works

Corn's natural sugars caramelize quickly over direct heat, giving the smoky, sweet char. Husking first exposes the kernels to the flame; grilling in the husk steams the corn instead. Fresh corn starts converting its sugar to starch once picked, so cook it as soon as you can.

Common mistakes

Grilling over too high heat: the outside burns before the kernels are tender.
Boiling first: not needed for fresh corn, and it dilutes the flavor.

Variations

Mayo-style elote: Brush the grilled corn with 3 tbsp mayonnaise mixed with lime juice before adding the cheese and chili (adds egg).

Make ahead and storage

The butter keeps 2 weeks in the fridge or 3 months frozen.

Notes

No grill: cook in a very hot ridged grill pan over high heat, turning, for 10–12 minutes, or under an oven grill (broiler) on high, 8–10 cm from the element, turning every 2–3 minutes. With Parmigiano or feta, check the cheese is made with vegetarian rennet if that matters.