Take advantage of this season's best produce and try out this amazing chargrilled corn recipe with an unexpected but absolutely delightful chili lime butter, courtesy of Maire Byrne, chef and founder of Thyme Cafe and Market.
Recipe: Chargrilled Corn with Chili Lime Butter
12 whole corn, husked, with a small portion of the husk attached
2 c. softened butter
1 1/2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons ground cumin
1 lime, zested, and juiced
1 tablespoon salt
1 1/2 cups Cotija cheese
Combine butter, spices, lime and salt together in a bowl; and set aside.
Husk the corn, leaving a short amount at the bottom. Approximately 2".
Evenly spread each corn ear with the butter mix, and save remaining spread.
Grill each corn so that there are char marks on each side of the ear
Once the corn is evenly charred, remove from the grill and spread another layer of butter on each one.