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Grilled Corn on the Cob with Cayenne and Lime Serves 6 6 ears fresh sweet corn, in the husk 6 tablespoons unsalted butter 1 to 2 teaspoons cayenne pepper Juice of 2 limes (2 tablespoons) 1 teaspoon salt Preheat the grill to medium high. Carefully remove the corn silks, leaving the husks attached. Soak the ears of corn in their husks in a large bowl or sink of cold water for 10 minutes. Drain the corn well and place each husk-enclosed ear on the hot grill. Cook for about 12 minutes, turning frequently. The corn is steamed when it loses it raw crunch. Remove each cob from the grill and set aside to cool slightly. Meanwhile, melt the butter with the cayenne and add the lime juice and salt. When corn is cool enough to handle, pull back the husks, leaving them attached to the end of the corncobs for decoration and to use as handles. Brush the corn generously with the cayenne lime butter and serve immediately. Authentic Mexican Variation: Substitute mayonnaise for the butter. Brush the cayenne lime mayonnaise mixture onto the hot corn then sprinkle with grated cotija or añejo cheese (Parmesan or Romano cheese can be substituted). |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
