Grilled Corn with Cilantro-Lime Garlic Butter

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

Corn on the cob. Yes, it may sound like a familiar summer side dish and let’s face it, a kinda boring summer side dish.

A lot of people do not get excited about corn on the cob because they are accustomed to the frozen bag of corn that has been boiled and then slapped down on a plate— you’re lucky if you get those cute little corn holders. However, I want you to revisit this vegetable side dish.

First off, it’s summer and fresh corn on the cob is delicious. It’s also grilling season. These two are, well, two peas in a pod (or should I say two kernels on a cob?). Let’s say goodbye to the sorry and sad corn on the cob side dishes and say hello to summer-tastic deliciousness.

Grilling corn on the cob is a simple and exciting way to approach this hallowed American side dish.

I can still remember walking to the produce department as a young 20 something and seeing fellow Market Street customers huddled around the corn bin, ever so slightly pulling back the husks to see what was inside. I had never seen this before, but I was convinced that the fantastic Market Street customers knew what they were doing. So I did what I normally do when I see some sort of occurrence happening at a grocery store that catches my eye. I ask questions.

“Excuse me, what are you doing with the corn?”

Their response was helpful and long lasting “peeling back the husk to make sure the corn is good.”

This was amazing. I had never seen this before AND realized that there were several in-the-know customers who were doing this exact thing.

Naturally, I joined in with the wise Market Street customers and started to also check my corn. They were all bright yellow and perfect, no surprise there.

The first step to making corn on the cob spectacular is to pick up a handful or two at Market Street. The second step is to plan to grill them. The third step is to top the grilled corn with a spectacular brightener: cilantro-lime garlic butter.

When we grill corn our house we like to throw the corn, still in the husk, straight onto the grill.

Cook the corn for about 30 minutes over 350 degrees heat. When corn is cooked inside the husk it is being steamed in its natural pouch. It’s fantastic!

Open up the husk, slather on the cilantro-lime garlic butter and top with a bit of salt. You’re good to go. You don’t even have to get those cute little corn on the cob holders, because the way corn is designed there is already a built-in natural holder: the husk (which always reminds me of a fancy little skirt).

However, if you prefer to grill the corn directly on the grill, no problem! This makes for tasty charred corn with picturesque grill marks.

The cilantro-lime garlic butter is perfect addition to this already spectacular summer dish. The butter is lightly salted and packed full of cilantro, lime and garlic flavor. Whether the corn is grilled with or without the husk, the cilantro-lime garlic butter is a must.

Side note: this butter is not only good for corn on the cob but it is also good for a variety of items. It goes great with toasted or grilled bread, it’s the perfect partner for sautéed vegetables and even homemade popcorn!

This summer, let your corn on the cob be fresh, colorful and grilled— with a generous dollop or two of cilantro-lime garlic butter.

Grilled Corn with Cilantro-Lime Garlic Butter

for the grilled corn

fresh corn (1 ear of corn per serving)

1) Heat the grill to 350-400 degrees. Place the corn, still in their husks, on the grate.

2) Roast for 30 minutes, or until corn is softened.

3) Peel the husks and top with cilantro-lime garlic butter (recipe below) and fresh chopped cilantro. Salt to taste.

for the cilantro-lime garlic butter

Author note: The foundation of this recipe (softened butter and salt) is an excellent base in which to experiment. If serving Italian food combine chopped garlic, chopped parsley, lemon juice and lemon zest to the softened butter. If desiring something more sweet omit the salt, add sugar and orange zest to the softened butter. Be adventurous and have fun with it.

2 sticks unsalted butter, brought to room temperature

juice of 1 lime

1 1/4  teaspoon kosher salt

1/2 cup of chopped cilantro

4 garlic cloves, chopped

1) Place all the ingredients in a small bowl and stir to combine.

2) Place in plastic wrap or in a bowl. Refrigerate 2 hours before serving.