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Summertime Beer Picnic

(Issue 25)



Grilled Corn on the Cob with Green Chili-Spiced Butter


8 ounces unsalted butter, softened
4-ounce can diced green chiles, drained
½ teaspoon taco seasoning
½ teaspoon salt
1 teaspoon grated lime zest
4 ears of corn


Make the butter at least 2 hours before grilling the corn. Place all the ingredients for butter into a small bowl. Mash and stir until they are well combined. 

Spoon butter onto parchment paper or plastic wrap. Roll into a log and refrigerate for at least 2 hours. 

To make the corn, heat a grill on high. Remove the husks and silk. Butter each ear of corn with 1 tablespoon of Chile-Spiced Butter. Salt and pepper to taste. 

Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Serve straight off the grill with additional Chile-Spiced Butter.

Serves 4