SUMMAH TIME = GRILLS. Not to be confused with grillz. Those are something else ENTIRELY. So, bust out your weber friends, and, if you’re a grillin’ chemist like my dad, arm yourself with laboratory safety goggles. Eye safety is serious business. Seriously.
Any hoo, what do you do once you’ve got a fire going and you’re dressed up like Dr. Horrible?
Grill SOME DANG TASTY CORN COVERED IN HEART STOPPING BUTTER!
Grilled Corn with Chile-Lime Butter, Adapted from The Williams-Sonoma Colllection: Vegetable
1/2 cup butter, softened
3 cloves garlic, minced
1 tsp chile powder
large pinch paprika
large pinch ground cumin
3 Tbsp chopped fresh cilantro
juice of 1 lime
1 Tbsp olive oil
4-8 ears of corn
Step 1: Mix together butter, garlic, chile, paprika, cumin, cilantro, and lime. Add salt and pepper to taste. Cover and refrigerate butter for at least 30 minutes so flavors can mellow. (Keep in mind, butter needs about 30 minutes at room temperature to soften before serving the corn.)
Step 2: Peel back husk but DO NOT REMOVE from corn cobs. Do remove one piece of husk from each cob. Remove silk. Place cobs with husks peeled back in a pot of water to soak for 30 minutes.
Step 3: Mix about 1 Tbsp of butter with olive oil. Paint this mixture on the corn cobs. (Feel free to use more or less butter as desired) Replace the husks and tie each cob closed with the reserved pieces.
Step 4: Grill on each side for 6-9 minutes.
Step 5: Remove corn from grill, shuck, butter, and serve!