It’s Friday and you know what that means…TGIF!  Think Grilling It’s Friday. We kicked off this summer series last week with a recipe for Beer Can Chicken on the grill and today it is all about the quintessential summer side dish – corn!  Growing up in the Midwest, corn was often on the menu.  In fact, there was even a local farmer’s cornfield right in our backyard!

I love to prepare corn on the grill, and this mouth-watering recipe is paired with a fantastic compound butter.  Toasted cumin seeds with ground chipotle pepper and lime zest gives this easy recipe an upscale flair.  I also like to toss a few limes on the grill.  It smells wonderful and those nice grill marks on the limes are a great way to jazz up the presentation.

GRILLED CORN WITH CUMIN-LIME BUTTER

6 ears fresh corn with husks

2 quarts cold water

1 Tablespoons coarse salt

Cumin-Lime Butter (recipe below)

1.  Carefully peel husks of corn to bottom of each ear without detaching most of husks, but letting a little bit of the corn to show through.  Remove and discard silks.  Gently rinse corn.  Carefully fold husks back around ears and tie with 100 per-cent cotton kitchen string to secure.

2.  In a very large bowl, combine cold water and salt, stirring until salt mostly dissolves.  Place corn in the water to cover.  Place a pan on top to keep ears fully submerged.  Soak for 1 hour before grilling.

3.  Drain corn and pat dry.  Grill corn on a rack over medium heat for 25 minutes, turning about 3 times, until corn is tender.

4. To serve, remove string from corn.  Peel back husks and brush with cumin-lime butter.  Serve hot.  Makes 6 servings.

Cumin-Lime Butter

1 Tablespoon cumin seeds

1 teaspoon salt

1/4 teaspoon ground chipotle chile pepper

1 cup butter, room temperature

2 teaspoons grated lime peel

1.  In a small heavy or cast-iron skillet, toast cumin seeds over low heat for 1 minute.  Add the salt and chile pepper and stir for another minute until seeds become fragrant and lightly toasted.  Remove from heat and shake for another minute.  Place seed mixture in a mortar and pestle and grind, or in a spice blender.

2.  Place  the softened butter in a small bowl and mix in seed mixture and lime peel.  Stir well to combine.  Refrigerate any leftovers.

Categories: Around the World, Better Recipes, Celebrations and Parties, Dinner Tonight, Fast and Fabulous, Fresh and Healthy | Tags: Easy Recipes, Easy Vegetable Recipes, Grilled Recipes, Mexican Recipes, Vegetarian Recipes
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