Serving suggestion. Nutrition is approximate.
Equipment
- Lidded two-zone grill
- tongs
- kitchen scale.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use lemon juice and zest instead of lime at the same amounts.
Make it work
- Turn regularly to avoid one burnt side. Apply butter after grilling.
Prep 15 min · Cook 16 min
Serves 4 / Prep 15 min / Cook 16 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 500 g / 17.6 oz Corn on the cob, edible kernels about
- 40 g / 1.4 oz Butter, softened
- 20 ml / 0.7 US fl oz Lime juice
- 3 g / 0.1 oz Lime zest
- 3 g / 0.1 oz Fine salt
- 2 g / 0.07 oz Chili powder
- 12 g / 0.4 oz Cilantro, chopped
Step-by-step method
- Prepare four ears
Use four medium corn cobs providing roughly 500 g edible kernels. Remove husks and silk, rinse briefly and pat dry. The weight excludes cobs; whole-cob weight will be higher. - Make lime butter
Mix softened butter, lime juice, zest, salt and chili until combined. Reserve in a clean bowl. Do not brush the full butter mixture onto raw corn where it can drip and burn. - Heat the grill
Preheat to medium, about 375 F (190 C), with a cooler side. Clean the grate. Place corn over direct heat across the bars so it cannot roll easily. - Turn regularly
Cook 12-16 minutes, turning a quarter-turn every 3-4 minutes. Kernels should become juicy and tender with scattered browned spots. Move ears away from flare-ups or very dark areas. - Check tenderness
Test one kernel at the thickest part; it should be tender rather than raw and starchy. Finish with lid closed on the cooler side for a few minutes if necessary. Large ears may need extra time. - Dress and serve
Spread lime butter over hot cooked corn and sprinkle cilantro. Serve one cob per person. The estimate includes the butter; use small holders or tongs because the cobs stay hot.
Cook’s notes
Turn regularly to avoid one burnt side. Apply butter after grilling.
Storage & reheating
- Refrigerate cooked food in shallow containers within 2 hours (1 hour above 90 F / 32 C). Keep at 40 F (4 C) or colder and use within 3 days. Reheat cooked leftovers to 165 F (74 C). Refrigerate cold accompaniments separately; prepare leafy salads fresh.
Allergens
Contains milk. Check packaged products for additional allergens and cross-contact.
Approximate nutrition
Per serving: 183 kcal · Protein 4 g · Carbohydrates 24 g · Fat 10 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
