Corn With Chipotle-Lime Butter

Ingredients

• 6 tablespoons (¾ stick) unsalted butter, softened
• 3 tablespoons finely chopped fresh cilantro leaves
• 2 teaspoons finely grated lime zest
• 2 teaspoons honey
• 1 teaspoon minced canned chipotle chiles in adobo sauce
• ½ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 4 ears fresh corn, husked
• 4 lime wedges

Instructions

1. Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly. If a spicier butter is desired, add more chipotle chiles, ¼ teaspoon at a time. Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer to plates and serve warm with lime wedges, spreading the remaining butter on top.

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Corn with Smoked Paprika, Pimiento, and Chive Butter

Ingredients

• 6 tablespoons (¾ stick) unsalted butter, softened
• 2 tablespoons chopped fresh chives
• 2 tablespoons well-drained minced pimientos or minced red bell pepper (from a jar)
• 2 teaspoons smoked paprika, preferably mild
• ½ garlic clove, minced or pushed through a press
• ½ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 4 ears fresh corn, husked

Instructions

1. Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly. Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer to plates and serve warm, spreading the remaining butter on top.

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Corn with Mixed Herb, Parmesan, and Lemon Butter

Ingredients

• 6 tablespoons (¾ stick) unsalted butter, softened
• 3 tablespoons finely grated Parmigiano-Reggiano® cheese
• 1 tablespoon finely chopped fresh tarragon leaves
• 1 tablespoon finely chopped fresh basil leaves
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon finely grated lemon zest
• ½ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 4 ears fresh corn, husked

Instructions

1. Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly. Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer to plates and serve warm, spreading the remaining butter on top.

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NOTE: All three butter mixtures can be made a day ahead and refrigerated. Just bring them to room temperature before using them so that they become soft enough to spread.

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