Corn Recipe

Shuck the corn: remove the husks and silk, trim any excess stem so the ears sit flat. Rinse the ears briefly under cold water and pat dry.

If using lime and cilantro, zest the lime lightly (optional) then cut the lime in half; chop the cilantro and set aside.

Preheat

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking.

Brush each ear of corn lightly with 1/2 tablespoon unsalted butter (reserve remaining butter). Place corn directly on the grill grates and cook, turning every 3–4 minutes, until kernels are charred in spots and tender when pierced with a knife, about 10–12 minutes total.

Transfer grilled corn to a platter. While still hot, brush each ear with remaining butter, sprinkle evenly with kosher salt and black pepper, squeeze lime juice over each ear, and scatter chopped cilantro and grated parmesan if using.

For a smoky or spicy finish, sprinkle smoked paprika or chile powder over the buttered corn. For an elote-style corn, instead of spreading butter, slather each ear with mayonnaise, roll in crumbled cotija or feta, and finish with lime and chile powder.

Bring 2 liters of water and 1 teaspoon salt to a rolling boil in a large pot. Add the shucked corn and cook uncovered for 4–6 minutes until bright yellow and tender.

Using tongs, remove the corn and drain briefly. While hot, spread butter evenly over each ear, season with salt and pepper, squeeze lime, and add cilantro and parmesan or the optional toppings described above.

Serve whole ears on a platter with extra lime wedges and a small dish of butter or mayonnaise for additional topping. If desired, cut kernels off the cob with a sharp knife and serve in a bowl tossed with butter, lime juice, cilantro and a pinch of smoked paprika or crumbled cotija.

Leftovers: Store any cooked corn (whole or kernels) in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little butter or in the microwave until warmed through.