Counter 13 · Sides & Sauces
Charred Corn With Chili-Lime Butter
Ears of corn grilled directly over high heat until the kernels blister and blacken in spots, then slathered with butter spiked with ancho chili, lime zest and a pinch of cumin.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 6
- Level
- Medium
Street vendors from Mexico City to Istanbul grill corn straight over the coals until it looks almost burnt, and that toasty, smoky edge is the whole point. Peel the husks back and tie them into a handle rather than tearing them off, so each ear is easy to turn and to hold. The chili-lime butter takes three minutes and keeps for a week in the fridge. Serve these next to pollo asado, grilled chorizo or a taco spread built around meat from the grill.
Method
-
Mash the butter with the ancho powder, cumin, lime zest, 1 tsp of the lime juice, the salt and cayenne until evenly orange.
-
Pull the husks back from each ear without detaching them, strip away the silk, and tie the husks together with a thin strip of husk to make a handle.
-
Heat the grill as hot as it goes, 500 to 550 F. Brush the kernels lightly with the oil.
-
Grill the corn over direct heat with the husk handles hanging over the cooler side, turning every 2 to 3 minutes, for 10 to 14 minutes total, until blistered and blackened in patches all the way around.
-
Brush the hot ears with the chili-lime butter right away so it melts into the kernels, squeeze over the remaining lime juice and serve.
13 Hanging next to it
All Sides & Sauces →
Members only
No. 13 · Sides & Sauces
Mortar-Pounded Italian Salsa Verde
4.4 (39)
Free
No. 13 · Sides & Sauces
Carolina Vinegar Slaw With Carrots
4.2 (163)
Members only
No. 13 · Sides & Sauces
Smoky Pimento Cheese Shells
4.1 (77)
Members only
No. 13 · Sides & Sauces
Butter-Poached Sweet Corn on the Cob
4.3 (286)
