This easy corn on the cob recipe is elevated by slathering on chili, fresh lime, and honey butter. Hello summer, corn, and butter!
Don't Overcook Fresh Corn
We had corn fields growing up. I spent many a days sitting on a bucket in an open garage shuckin' corn. It wasn't unusual to pull an ear from the plant and eat it raw.
Point being: don't overcook corn - if it's fresh, it just needs a couple minutes in boiling water, if that.
Grill Corn On The Cob Instead of Boiling
Want to grill the corn on the cob instead of boil it? Pull the husks down, remove the silk, and pull the husks back up.
Soak corn cob with silk removed and husk on in water. This will help insulate the corn make sure the husk doesn't just catch on fire.
Grill corn on medium high heat (oil grill grates first) for ~ 15 minutes, turning occasionally.
Making Butter For Corn On the Cob
Making compound butter is easy. Compound butter is just room temperature butter mixed with different ingredients.
In this case, room temp butter is mixed with lime juice, chili powder, and honey.
Some other butter variations that are good on corn on the cob: lemon juice, vinegar, coriander (that's cilantro seed!), cumin, cayenne, all seasoning, Italian herb mix.... You get the picture, right?
Form the butter into a log and refrigerates it for later or just slather the chili lime butter on the corn as it is. Log and refrigeration is optional!
Corn w/ Honey Lime Compound Butter
EatSimpleFood.com
This easy corn on the cob recipe is elevated with slathering on this chili, fresh lime, and honey compound butter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food, Gluten Free, Vegetarian
Ingredients
- 6 ears corn on the cob, husks & silk removed
- 4 tablespoon unsalted butter, room temperature
- juice from 1 lime
- ½ teaspoon chili powder
- 1 ½ tablespoon honey
- ¼ teaspoon salt
Instructions
- Make compound butter by thoroughly mixing the room temperature butter with salt, honey, chili powder and lime juice.
- Optional: Form into a tight log and roll up in wax paper and refrigerate for 1 ½ hours. There will be some free lime juice that won't integrate all the way - don't worry about it.
- Bring a large pot of salted water filled ⅔ way full (leave enough room for the corn to go in) to a boil.
- Place corn in boiling water and cook (the water will stop boiling when you put the corn in, but start the timer now) ~ 3-5 minutes.
- Serve hot corn on the cob with butter and sprinkle with some chili powder. Add salt to taste.
Notes
- Hungry? Just slather the butter on the corn as it is - no need to form into a log or refrigerate.
- Like lime zest? Zest the lime first and through that in the butter too.
- For the Grill: Pull the husks down, remove the silk, pull the husks back up, soak in water and grill on medium high heat (oil grill grates first) for ~ 15 minutes, turning occasionally.
Things In My Kitchen:
- 12" Coiled Tongs - I love these no frills, unpretentious, heavy duty tongs. They don't have a lock to close 'em up which I prefer. I just drape them over my utensil holder. The 9 " Tongs are also a standard in my kitchen.
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Serving Suggestion
Serve this summer corn on the cob with butter with a summer slaw or salad, beans and rice, or some yummy ribs.
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