Just like burgers on the grill, potato salad, pasta salad, and watermelon, corn is a food that screams summer. Last week I picked up our first corn of the season and decided to throw it on the grill.
We removed all of the silk, washed the corn, brushed the kernels with a bit of olive oil, and then closed the husks back up around the corn. Jon grilled the corn for about 12 minutes and it was perfectly done.
Instead of using regular butter, I pulled out some of the Chipotle-Lime Butter I had left from when we made Grilled Broccoli. What a great way to add flavor to the corn, as well as a little kick!
- 6 tbsp butter, softened
- 1 clove garlic, minced
- Zest and juice of 1 lime
- 1 canned chipotle pepper, chopped
- 1 tsp adobo sauce from the can of chipotle peppers
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