Gallery

Recipe Summary

prep:
30 mins
grill:
25 mins
stand:
1 hr
Servings:
6
Advertisement

Grilled Corn with Cumin Lime Butter

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Carefully peel the husks of the corn down to the bottom of each ear without detaching. Remove and discard the silks. Gently rinse the corn. Carefully fold husks back around ears. Tie husks tops with 100-percent-cotton kitchen string to secure.

    Advertisement
Instructions Checklist
  • In a very large bowl or tub, combine cold water and salt; stirring until salt mostly dissolves. Place corn in the water (all ears need to be covered). Put a pan on top of corn to keep ears submerged for 1 hour before grilling. Drain corn; pat dry.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Grill corn on the rack of a covered grill directly over medium coals for 25 to 30 minutes, turning and rearranging with long handled tongs three times, until kernels are tender.

Instructions Checklist
  • To serve, remove string from corn; discard. Peel back husks. Serve with Cumin Lime Butter. Makes 6 sevings.

Nutrition Facts (Grilled Corn with Cumin Lime Butter)

353 calories; total fat 32g; saturated fat 20g; cholesterol 81mg; sodium 877mg; carbohydrates 18g; fiber 3g; protein 3g; vitamin a 1409IU; vitamin c 7mg; calcium 20mg; iron 1mg.

Cumin Lime Butter

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small cast-iron or heavy skillet, cook and stir cumin seeds over low heat 1 minute. Add coarse salt and ground chipotle chile pepper. Cook and stir for 1 minute more or until seeds become fragrant and lightly colored. Remove from heat; shake skillet for 1 minute. In a spice or coffee grinder, place cumin mixture. Cover and pulse until ground. In a small bowl, stir together butter, cumin mixture and finely shredded lime peel. (Store any remaining butter in tightly covered container in refrigerator for up to 3 days.) Make about 1 cup.

    Advertisement

Reviews