Grilled Sweet Corn with Compound Butter

 

Grilled Sweet Corn

Yield 8 servings

Use up your summer bounty of sweet corn with this simple grilled recipe topped with a variety of flavorful compound butters.

Ingredients

8 ears of corn (with husks)

Instructions

Heat gas or charcoal grill.

Remove large outer husks from each ear of corn. Gently pull back inner husks and remove silk. Pull husks up over ears.

Place corn on the grill. Cook uncovered over medium heat 10 to 15 minutes, turning frequently, until tender. Let stand for 5 minutes. Serve corn with compound butter.

 

 

Lime-Herb Butter

Yield 12 servings

Ingredients

1/2 cup (4 ounces) Rochdale unsalted butter, softened

1 tablespoon fresh lime zest

1 tablespoon fresh lime juice

2 tablespoons chopped green onions

2 tablespoons chopped parsley

2 tablespoons chopped cilantro

Instructions

Add all ingredients to the bowl of a food processor. Process until smooth.

Serve with grilled corn or store in a sealed container in the refrigerator for up to 5 days.

 

Habanero-Honey Butter

Yield 12 servings

Ingredients

1/2 cup (4 ounces) Rochdale unsalted butter, softened

2 tablespoons honey

1/2 habanero chile, seeded and roughly chopped

1/2 teaspoon coarse Kosher salt

Instructions

Add all ingredients to the bowl of a food processor. Process until smooth.

Serve with grilled corn or store in a sealed container in the refrigerator for up to 5 days.

 

Berbere Butter

Yield 12 servings

Ingredients

1/2 cup (4 ounces) Rochdale unsalted butter, softened

2 tablespoons Mama Kicks Berbere Sauce

Instructions

Add all ingredients to the bowl of a food processor. Process until smooth.

Serve with grilled corn or store in a sealed container in the refrigerator for up to 5 days.

Notes

Tip: Use non-dairy butter for a dairy-free compound butter alternative.