Summer is just too hot to turn on the stove or oven inside — it’s just so much easier to make my husband bear the heat and sweat outside to grill the corn. Just kidding. I give him a cold beer and all is good.
- 1 stick of butter, softened to room temperature
- Zest of 1 lime
- 2 tablespoons finely chopped cilantro
- A big squirt of wasabi paste (about 1 tablespoon)
- Corn in the husk
FOR THE HERB BUTTER: Combine the butter, lime zest, cilantro and wasabi in a bowl. Use a fork to mash and mix well. Lay a large piece of plastic cling wrap on a counter. Spoon the butter on the wrap and fold the plastic wrap over. Using your hands, mold and roll into a cylinder shape. I use a sushi bamboo mat and that works really well. Place in the refrigerator (or freezer if you’re in a hurry) and let chill for at least 30 minutes. This can be made up to 3 days in advance.
FOR THE CORN:
Preheat grill to 550 degrees F. Carefully peel back some of the outer layers of the corn husk and discard. Keep a couple of the soft, inner layers intact. If you have too many tough, outer layers, the corn takes longer to cook. Remove as much of the visible silky wisps as possible (which will burn on the grill). I like to soak the corn in water for 15 minutes.
Remove the corn from the water; shake off the excess water. Grill for 15 to 20 minutes, turning every 5 minutes to evenly char all sides. Remove the grilled corn on the cob with tongs and carefully peel back the husk (careful — it’s hot). Top with a slice of the Lime Cilantro Wasabi Butter.
For step-by-step photos, please see original recipe at Steamy Kitchen.
Recipe reprinted by permission of Steamy Kitchen. All rights reserved.
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