The flavor of freshly-roasted corn is enhanced with the addition of spice rubs, compound butters and flavored salts before your ears hit the grill.
Chili Lime Grilled Corn (naked ear version)
Mix 1 Tbs. chili powder with 1/2 cup lime juice for every 6 ears of corn.
Husk corn and soak ears in water for 10-15 minutes.
Grill corn, brushing with the chili-lime mixture and turning frequently until done.
Season to taste with salt and freshly ground pepper.
Chili Lime Butter Grilled Corn (husk-on version)
Mix 1/4 tsp. Whole Spice Chili Lime Salt with 1 Tbs. soft, unsalted butter for each ear of corn.
Pull back the corn husks, but do not tear them off.
Brush the ears with the butter mixture and replace the husks.
Grill until the husks are crispy.
Super Simple Chili Lime Grilled Corn (as you like it)
Grill corn, with or without husks.
Season to taste with salt and pepper.
Serve with softened unsalted butter sprinkled with chili lime salt, and have more on the table.
Truffle Butter Grilled Corn (with or without husks)
Blend 1/8 to 1/4 tsp. truffle powder with 1 Tbs. soft, unsalted butter for each ear of corn.
Grill.
Season to taste with salt and pepper; serve with truffle salt on the side.
Harissa Spiced Grilled Corn (with husks)
Prepare corn as for Chili Lime Butter Grilled Corn, above.
Mix 1/2 to 3/4 tsp. Whole Spice Harissa Spice with 1 Tbs. mayonnaise for each ear of corn.
Grill, season and serve.
