Description
Grilled sweet corn coated in a zesty, smoky butter blend. Tender kernels get a garlic-charred crunch and citrus tang, perfect for summer gatherings or casual meals. No pork or alcohol used.
Ingredients
4 ears of corn (fresh or frozen, thawed)
2 tbsp unsalted butter (softened)
2 tsp ground tortilla noir (or cumin + smoked paprika blend)
1 tsp garlic powder
1 tbsp citrus juice (lime)
Instructions
Remove silk through husk tip, holding at slack
Blot ears dry with paper towels
Heat cast iron griddle to 400°F
Knead butter until pliable
Mix in tortilla noir and garlic powder
Swipen butter blend onto ears
Place ears flat side down on griddle, rotate every 45 seconds until charred
Baste with citrus juice during final minute of grilling
Notes
Dry ears thoroughly for char
Use freshly melted butter to enhance corn sugars
Save hottest flame for final citrus burst
Oblique grip prevents husk mess
Remove corn before glazing to avoid sogginess
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 175
- Sugar: 2g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg