Fresh, sweet corn is hands down one of the greatest things about summer in the South. During the summer months, I could eat it almost every day. Grilling corn makes it extra flavorful, giving it a nice char and a little smokiness. Add jalapenos, lime zest, and cilantro to some butter to turn ordinary corn into a finger-licking good southwestern-style treat.
No need to worry about undercooking fresh corn. Raw corn is perfectly fine to eat and it tastes delicious without being cooked. I really don’t understand people who put wonderfully fresh, crisp, and vibrant corn in a pot of boiling water for 10 minutes and turn it into a water-logged, flavorless cob of mush.
You just want to grill corn long enough to warm it and give it a little char.
Grilled Jalapeno-Lime Corn
- 8 ears fresh corn, husks removed
- cooking spray
- salt and pepper
- 6 tablespoons butter, softened
- ½ a jalapeno, seeded and minced
- 1 tablespoon lime zest
- ½ teaspoon garlic salt
- 1 tablespoon chopped cilantro
- pinch of red pepper flakes
- Heat grill to medium-high. Lightly spray corn with cooking spray and season to taste with salt and pepper.
- Grill corn for 8 to 10 minutes, turning occasionally.
- In a small bowl, mix together butter, jalapeno, lime zest, and garlic salt.
- Immediately after removing corn from the grill, rub butter mixture over all sides of corn. (If desired, cut corn in halves or thirds before coating with butter.)
- Sprinkle with cilantro and red pepper flakes and serve.