There are two different ways to grill corn on the cob, you can try either method used in this recipe from 25 Techniques for Grilling (Harvard Common Press, 2009) by Ardie A. Davis. Shucked corn will have grill marks on the corn kernels and more flavor of the grill; corn grilled in the husk will be more tender and moist. Choose the sweetest variety of corn you can find.
1/2 cup unsalted butter
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon mild or hot chili powder
Lime juice to taste
6 ears fresh corn
Fresh lime wedges for garnish
1. To make the lime-chile butter, combine the melted butter, salt, pepper, chili powder, and lime juice in a baking pan large enough to hold all the ears of corn.
2. For shucked corn, remove all leaves and silk and rinse the corn under cold running water. Don’t worry if a few silks remain; they will burn off when grilled. For corn grilled in the husk, no preparation is needed.
3. Place the pan with the lime-chile butter on the cooler side of the grill. Place the corn directly over the heat. Turn constantly with long-handled grill tongs; shucks on the unshucked corn will burn and blacken in places. Shucked corn will take about 15 minutes, maybe a bit longer. Test for readiness by checking to see if the kernels are tender. If ready, remove the corn from the grill, shuck if necessary, then place it in the warm line-chile butter. Turn the corn in the butter to make sure the whole ear is seasoned. Serve with lime wedges.
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