Roasted Corn with Cayenne Lime Butter
There's nothing better than fresh corn on the, hot off the grill, that's smoky and sweet.
- Servings: 12
Source: Martha Stewart Living, June July 1992
- 12 ears fresh corn
- 1/2 pound (2 sticks) unsalted butter, cut into pieces
- Grated zest of 2 limes
- Juice of 2 limes
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
Peel the husks back from the corn in three or four sections, but do not remove. Remove all of the silk, rinsing cobs if necessary, and discard.
Smooth husks back into place. Tie tops together with a short length of string.
Soak corn in water for at least 1 hour. (This prevents husks from burning before corn is cooked and provides additional moisture for steam inside husks.)
Start a charcoal fire; when coals are medium hot, place grid as close to them as possible. In a small saucepan, combine butter, lime zest and juice, cayenne, and salt. Cook on grill top, stirring, just until butter is melted. (This can also be done on the stove.) Set aside in a warm place.
Place corn on grid and grill, turning frequently, for 15 to 20 minutes. Peel back husks and brush with lime butter before serving.