Dragonbreath Corn
on the Cob

Fresh summer corn is a treat we crave every year as soon as the weather is hot. And grilling is absolutely the best way to cook corn: The smoky roasted flavor enhances the sweet corn taste. Here, a wicked hot pepper flavor combines with tart lime and sweet butter to dress the grilled ears. Yum.
  • 6 ears of corn
  • 6 tablespoons unsalted butter at room temperature
  • 3 tablespoons grated lime zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh lime juice
Clean the corn, stripping away the silk and husks.

In a small bowl, combine the remaining ingredients to make a smooth spread.

Spread each ear of corn with some of the butter mixture. Wrap each ear of corn in a piece of aluminum foil, covering it completely and sealing the ends.

Prepare a fire in a charcoal grill.

When the coals are medium hot place the ears on the cooking rack. Cook for 20 minutes, rotating the ears one quarter turn every 5 minutes.

Remove the foil and serve immediately.