I have been lucky enough to get fresh corn from my inlaws this summer. But I have rationed it carefully. Honestly, my favorite way to eat it is boiled with butter and salt. This recipe adds pizzazz and fanciness that is required for those Labor Day parties you might host. You know you want to impress your guests. I love the cilantro/lime/Parmesan combo. I bet you will too!
Grilled Cilantro-Lime Corn on the Cob (recipe from A Bachelor and His Grill)
- 1 dozen ears of corn
- 1 stick unsalted butter, at room temperature
- 1 cup cilantro leaves, chopped
- ½ cup Parmesan cheese, finely shaved
- 1 lime, juiced and zest
- 1-2 cloves garlic, minced
- 1 tsp cayenne pepper
- Salt and freshly ground pepper
Soak the corn, including the shucks, in warm salted water for 20 minutes. In a food processor, combine butter, cilantro, lime juice, garlic, cayenne, salt, and pepper. Remove all but inner most leaves of the shuck, leaving only a single layer of leaves. Then gently pull back the remaining shucks and remove the silks. Brush the cleaned corn liberally with the cilantro-lime butter. Pull the leaves back over the corn. Prepare the coals in your grill to medium heat. Grill for 10 to 15 minutes, turning occasionally, until all sides are charred lightly. Remove corn from the grill. Allow to cool a bit before removing the husks. Brush with additional cilantro-lime butter. Garnish with Parmesan. Serves 12.