Grilled Corn on the Cob with Chili-Lime Butter

Ingredients

• •6 ears fresh sweet corn, husks and silk removed
• •1/2 cup (1 stick) unsalted butter, softened
• •1 tbsp chili powder (or Tajín-style chili-lime seasoning)
• •1 tsp smoked paprika
• •1 tsp kosher salt
• •1/2 tsp cayenne pepper (optional)
• •Zest and juice of 1 lime
• •1 tsp honey
• •1/2 cup crumbled cotija cheese (or finely grated Parmesan)
• •1/4 cup fresh cilantro, chopped
• •Lime wedges, for serving
• •Flaky salt, for finishing (optional)

Instructions

1. 1

   Preheat a grill to medium-high (375–450°F / 190–230°C) and oil the grates. Sweet corn is high in sugar and scorches over a too-hot fire before the kernels cook through, so medium-high — not screaming-hot — is the sweet spot.

2. 2

   Peel back the husks and strip off every last strand of silk. You can leave the husks attached at the base to use as a handle, or remove them entirely for all-over char.

3. 3

   Make the chili-lime butter: in a small bowl, mash the softened butter with the chili powder, smoked paprika, salt, cayenne, lime zest, lime juice, and honey until fully combined and spreadable.

4. 4

   Grill the corn 10–12 minutes total, turning every 2–3 minutes, until the kernels are tender and lightly charred in spots on all sides.

5. 5

   While the ears are still hot off the grill, brush or slather each one generously with the chili-lime butter so it melts into the kernels.

6. 6

   Roll or sprinkle the buttered ears with crumbled cotija and scatter with chopped cilantro. Serve immediately with lime wedges and a pinch of flaky salt.