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.
As for the butter- well, it doesn’t get any better than coconut plus lime juice with a little sea salt added in. I generously basted the corn with butter during the grill process and finished the ears of corn with grated pepper jack cheese.
In life, sometimes the simplest things are the best and that is true for this recipe!
Ingredients: (serves 2)
Coconut Lime Butter:
Mix all the ingredients of the butter 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). Removed from grill and sprinkle with pepper jack cheese.