MEXICAN-STYLE CORN ON THE COB

serves 6
1⁄2 cup (4 oz/125 g) unsalted butter,
at room temperature, plus melted
butter for brushing
2 Tbsp minced fresh cilantro
Finely grated zest from 1 lime
1 Tbsp fresh lime juice
6 ears corn, husks and silk removed
Ice water
Ancho chile powder or other pure
chile powder for serving
Salt
Using a rubber spatula, in a small bowl, mash
together the 1⁄2 cup butter, cilantro, and lime
zest and juice, mixing well. Cover and set
aside while you prepare the corn.
Prepare a charcoal or gas grill for direct-heat
grilling over medium heat. Oil the grill rack.
Fill a large bowl with cold water, add the
corn, and let stand for 10 minutes.
Drain the corn and pat dry. Grill, turning
often and basting with melted butter, until
lightly charred on all sides and just tender,
15 to 20 minutes.
Serve the corn piping hot, with the cilantrolime
butter, chile powder, and salt on the side.

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