Grilled Corn on the Cob

Leave the husks attached to the ears of corn for a handle when you eat. Be careful not to overcook. When grill marks are on too many kernels, the corn becomes dry. Photo by Stefanie Keeler.

Serves 4

Ingredients

4 ears corn in husks

Ancho lime butter

Salt and pepper

For ancho lime butter

1 stick unsalted butter, softened

2 teaspoons Saturiwa Sedona blend

Salt, to taste

Instructions

Preheat a grill to medium-high heat. While grill is heating, place corn on top rack in-husk for 10

minutes. Peel back corn husks, leaving them attached at the base of each ear of corn. Place corn on the grill and cook, turning every 3-5 minutes until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and tie back the husks to use as a handle.

For the best texture and flavor, cook corn just until light char marks form and the kernels are a

bright color. Serve with ancho lime butter, salt and pepper.

To make ancho lime butter: Mix together butter and ancho chile lime spice blend until thoroughly combined. Shape into a log and wrap in wax paper. Keep refrigerated until ready to use.