Grilled corn is a summer staple in our family. We often have chili lime butter to slather all over it. I decided to create my own take on our classic family recipe by using fresh cilantro and jalapeño. You can scale up the quantity without any issue. Just keep doubling/tripling for as much corn as you have. A whole jalapeño in this recipe makes it pretty spicy, but if you prefer things more mild just add half. Go light on the salt if your butter is already salted.
4 ears of white or yellow corn, shucked
1 stick room temperature butter
1 jalapeño, minced
1 tbs fresh lime juice
2 tbs chopped cilantro
Heaping 1/4 teaspoon salt
A few cracks of pepper
1. Using a fork, mash the butter, jalapeño, lime juice, cilantro, salt, and pepper in a bowl until thoroughly combined. Let sit at least 30 minutes.
2. Meanwhile, grill the corn. Use whatever method you like. I like my corn very crisp with just enough cook time to get a grill flavor. This is about 7-10 minutes at most.
3. Slather in the butter and enjoy!