Name: Corn on the Cob Three Different Ways
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: BUTTER; 6 tablespoons/85 grams (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; BUTTER; 6 tablespoons/85 grams (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; BUTTER; 6 tablespoons/85 grams (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

Ingredients

CORN WITH CHIPOTLE-LIME BUTTER

CORN WITH SMOKED PAPRIKA, PIMIENTO, AND CHIVE BUTTER

CORN WITH MIXED HERB, PARMESAN, AND LEMON BUTTER

Take your grill anywhere

Fire up your grill

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Here are three different versions of the classic summer side dish.

Instructions

Corn with Chipotle-Lime Butter Prepare the grill for direct cooking over medium heat (375° to 425°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.
Corn with Chipotle-Lime Butter Prepare the grill for cooking over medium heat (400°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 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.
Corn with Smoked Paprika, Pimiento, and Chive Butter Prepare the grill for direct cooking over medium heat (375° to 425°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.
Corn with Smoked Paprika, Pimiento, and Chive Butter Prepare the grill for cooking over medium heat (400°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 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.
Corn with Mixed Herb, Parmesan, and Lemon Butter Prepare the grill for direct cooking over medium heat (375° to 425°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.
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.
Corn with Mixed Herb, Parmesan, and Lemon Butter Prepare the grill for cooking over medium heat (400°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 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.
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.

CORN WITH CHIPOTLE-LIME BUTTER

CORN WITH SMOKED PAPRIKA, PIMIENTO, AND CHIVE BUTTER

CORN WITH MIXED HERB, PARMESAN, AND LEMON BUTTER

Take your grill anywhere

Fire up your grill

Download the app

Here are three different versions of the classic summer side dish.

Corn with Chipotle-Lime Butter Prepare the grill for direct cooking over medium heat (375° to 425°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.
Corn with Chipotle-Lime Butter Prepare the grill for cooking over medium heat (400°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 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.
Corn with Smoked Paprika, Pimiento, and Chive Butter Prepare the grill for direct cooking over medium heat (375° to 425°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.
Corn with Smoked Paprika, Pimiento, and Chive Butter Prepare the grill for cooking over medium heat (400°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 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.
Corn with Mixed Herb, Parmesan, and Lemon Butter Prepare the grill for direct cooking over medium heat (375° to 425°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.
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.
Corn with Mixed Herb, Parmesan, and Lemon Butter Prepare the grill for cooking over medium heat (400°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 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.
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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Instructions

CORN WITH CHIPOTLE-LIME BUTTER

CORN WITH SMOKED PAPRIKA, PIMIENTO, AND CHIVE BUTTER

CORN WITH MIXED HERB, PARMESAN, AND LEMON BUTTER

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