Grilled Corn on the Cob with Lime-Cayenne Butter

Photo by Martha Holmberg

adapted from The Best of Fine Cooking Fresh, Spring/Summer 2006

by Dick Lonergan

serves 8

8 tablespoons unsalted butter

juice of 1 lime

1 teaspoon coarse salt

1/2 teaspoon cayenne pepper

8 to 10 ears of corn, husked

Heat your grill.

Melt butter in a small saucepan and stir in the lime juice, salt and cayenne pepper. Brush the seasoned butter over each ear of corn. Grill over direct medium heat until browned in spots and tender, about 10 minutes, turning occasionally. Serve warm with the remaining butter spread on the corn.

We have used this at Lake Tahoe a number of times. The original recipe asked for the corn to still have some of the husk left on, but this way the ear is nicely browned and delicious.