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Recipe From by Jamie Purviance

Corn on the Cob Three Different Ways

  • People

    Serves 4

  • Prep Time

    10 min.

  • Grilling Time

    12 to 15 min.

People
Serves 4
Prep Time
10 min.
Grilling Time
12 to 15 min.

the Ingredients

20151023095346 Row Sides 12

CORN WITH CHIPOTLE–LIME BUTTER

  • BUTTER
  • 85 grams (¾ stick) unsalted butter, softened
  • finely chopped fresh cilantro leaves
  • finely grated lime zest
  • honey
  • minced canned chipotle chile peppers in adobo sauce
  • kosher salt
  • freshly ground black pepper
  • fresh corn ears, husked
  • lime wedges

CORN WITH SMOKED PAPRIKA, PIMIENTO AND CHIVE BUTTER

  • BUTTER
  • 85 grams (¾ stick) unsalted butter, softened
  • chopped fresh chives
  • well-drained minced pimientos or minced red bell pepper (from a jar)
  • smoked paprika, preferably mild
  • garlic clove, minced or pushed through a press
  • kosher salt
  • freshly ground black pepper
  • fresh corn ears, husked

CORN WITH MIXED HERB, PARMESAN AND LEMON BUTTER

  • BUTTER
  • 85 grams (¾ stick) unsalted butter, softened
  • finely grated Parmigiano-Reggiano® cheese
  • finely chopped fresh tarragon leaves
  • finely chopped fresh basil leaves
  • finely chopped fresh chives
  • finely grated lemon zest
  • kosher salt
  • freshly ground black pepper
  • fresh corn ears, husked

Instructions

  • 01Corn with Chipotle–Lime Butter Prepare the grill for direct cooking over medium heat (180°C to 230°C). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasoning evenly. If a spicier butter is desired, add more chipotle chile peppers, ¼ teaspoon at a time. Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat,with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer to plates and serve warm with lime wedges, spreading the remaining butter on top.
  • 02Corn with Smoked Paprika, Pimiento and Chive Butter Prepare the grill for direct cooking over medium heat (180°C to 230°C). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasoning evenly. Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer to plates and serve warm, spreading the remaining butter on top.
  • 03Corn with Mixed Herb, Parmesan and Lemon Butter Prepare the grill for direct cooking over medium heat (180°C to 230°C). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasoning evenly. Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer to plates and serve warm, spreading the remaining butter on top. NOTE: All three butter mixtures can be made a day ahead and refrigerated. Just bring them to room temperature before using them so that they become soft enough to spread.
Ingredients
Instructions