Ingredients
- Lime Butter
- Finely grated zest of 1 lime
- 1/8 teaspoon hot-pepper sauce
- 1/8 teaspoon tequila (optional)
- Kosher salt and freshly ground black pepper
- 1/2 cup (4 oz) unsalted butter, at room temperature
- 4 ears freshly picked corn, preferably yellow or a yellow and what mix, shucked and silk removed
Instructions
To make the butter, in a small bowl, using a fork, work the lime zest, pepper sauce, tequila, a pinch of salt, and a few grinds of pepper into the butter, distributing the flavors evenly. Transfer to an airtight container and refrigerate until hardened before using. (You will have enough butter for 8 ears of corn. It will keep in the refrigerator up to a week or frozen for up to a month.)
Prepare a charcoal or gas grill for direct grilling over medium heat. Brush and oil the grate. Place the corn on the grill directly over the fire and cook, turning every couple of minutes, all the way around each ear. The kernels should become bright yellow and pick up some charring from the grill. Usually corn needs no more 5 minutes, or 8 minutes at the most. Transfer the corn to a platter, slather it with the butter, and serve.
Yields 4 ears of corn
Adapted from Williams-Sonoma Grill Master by Fred Thompson
