No Reviews
You must be logged in to post a review.
Grilled Corn with Coconut Lime Butter and Pepper Jack Cheese
x
Print Options
Description
I usually grill corn with the stalks on to help steam the corn but I’ve been having this Mexican style grilled corn at the Taco Shack down the street and they grill the kernels directly over the flame. I was inspired to try the corn this way and it turned out great- nice and charred and smokey, and full of buttery flavor from basting it during the cooking process.
Ingredients
- 1 stick Butter, Softened
- 2 whole Limes, Zest And Juice
- 1 Tablespoon Grated Coconut
- 1 dash Sea Salt
- 2 ears Corn, Depending On How Many You Are Serving, With “Fuzz” Removed From The Inside And Husks Removed Or Pulled Back For Grilling
- 2 ounces, weight Grated Pepper Jack Cheese
Preparation
Mix butter, lime juice and zest, coconut, and salt together with an emulsion blender. Set aside.
Next, preheat your grill to medium high heat. I always create 2 cooking zones, direct and indirect, so that I can place items on the indirect side when they are getting too hot/charred.
With your corn husks removed or moved back, baste the corn generously with the coconut lime butter and place on the grill on direct heat. Let cook for 8-10 minutes per side or until the kernels begin to brown. Move the corn on the grill so that all sides can get cooked (cook a total of 20 minutes).
Remove from grill and sprinkle with pepper jack cheese.
More Recipes from GrillGrrrl
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.