Parboiling simplifies the timing
Remove husks and silk from fresh ears, using fingers or a soft brush to clear strands between the kernels. This recipe does not grill dried husks along with the corn. Vacuum-packed precooked ears can skip the boiling step but should be heated according to their package. Small browned spots add flavor; broadly blackened kernels taste bitter. Roll each ear a quarter turn at intervals so every side receives similar heat. Make the butter ahead and keep it chilled until the corn is ready.
The recipe
Serves 4
Ingredients
- 4 fresh ears of corn
- 3 tbsp / 40 g softened butter
- 1 lime: finely grated zest and 1 tbsp juice
- ¼ tsp fine salt
- ¼ tsp mild chili flakes
- 1 tsp canola oil
Method
- Clean the corn and parboil in boiling water for approximately 6–8 minutes. Lift out, drain thoroughly and let steam escape. Mix butter with lime zest, juice, salt and chili, then refrigerate again.
- Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
- Brush corn very lightly with canola oil. Grill over medium direct heat for 8–12 minutes, turning regularly. The kernels should be tender and juicy rather than blackened all over.
- Move to a platter and spread with lime butter. For smaller portions, halve hot ears with a sturdy knife on a stable cutting board, never while holding them in your hand. Keep leftover butter chilled separately.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
