Grilled corn is delicious and easy to make (as long as you remember to soak those corn husks!).  It’s considered a classic served hot with just a little butter, salt and pepper, but our executive chef came up with an exciting new twist: using homemade chile-lime compound butter to add heat, a bit of acidic zip, and a pretty orange hue to the corn kernels.  Making the butter is not much more difficult than grilling the corn and can be done well in advance.  Your family will love it!

Grilled Corn with Chile-Lime Compound Butter

Ingredients:
1 ear of corn, in the husk, per person 
2 sticks unsalted butter
2 tbsp lime juice
1 tbsp lime zest
3 tsp homemade chili powder (we used 2 tsp of powder from dried New Mexico chilies plus 1 tsp powder from dried Tepin chilies)
3 tsp salt

Directions:

1.  Soak the ears of corn in water for an hour.  It will be grilled in the husks, so loading the leaves up with water now will keep them from catching on fire later.

2.  While the corn is soaking, combine the butter, lime juice & zest, chili powder, and salt to make the compound butter.  If you don’t know how to make a computnd butter, follow the directions at How to Make Compound Butter.  When the butter is finished, put it in the fridge to harden.

3.  Grill the ears of corn for around 5 minutes per side.  Let it cool just enough to remove the husk without burning your fingers.  Rub the hot corn kernels with chili-lime compound butter, top with a few extra pieces of butter if you want more and serve immediately.