I'm having a hard time containing myself here...the...first (deep breathe) batch of....CORN is finally here! I can't begin to tell you how much I love corn on the cob. I could eat it every single day for the rest of my life. I love it. I've told you before about our amazing butcher and about their farm where they raise all of their livestock. I didn't mention however, that they also grow corn, raspberries, potatoes, strawberries, blueberries and garlic which they also sell at the shop. Every other produce item they sell comes from other local farms. Yes, I realize how fortunate we are. Anyway, for the last couple of weeks every time we've pulled up to the shop, I've been looking with anticipation for corn. After all, I've been watching it grow in their farm field for what felt like an eternity.
Today was the day. We pulled into the parking lot and there it stood glistening in the sun. I screamed with excitement. Before our arrival at the shop we had no idea what we were having for dinner. There was no confusion after seeing that beautiful corn. Grilled corn with spicy lime butter would be the star of the evening. I couldn't care less what else would be on the plate. (It was BBQ chicken.) The corn was sweet and spicy, smoky and tart all at the same time. I ate that sucker in less than two minutes flat. I didn't even come up for air.
RECIPE (inspired by Use Real Butter:)
2 large ears of corn
2 TBSP butter, room temperature
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp smoked paprika
1/8 tsp cayenne pepper
1/4 tsp salt
1/4 tsp black pepper
1 tsp lime juice
Preheat your grill to medium-high heat. Mix butter, spices and lime in a bowl. Carefully, pull back the husks of the corn until you reach the bottom of the corn (making sure to keep the husks attached to the corn.) remove all of the silk. Slather, and I mean channel your inner Paula Deen here and slather both ears of corn with the butter mixture. Lift the husks up over the corn making sure to cover the entire cob with the husk. Place the corn on your grill over direct heat. Cover and grill, for 2o minutes, rotating the corn and grilling on all sides. Don't worry if the husks blacken, the corn will be protected. Remove the corn and allow to sit for about 5 minutes before removing the husks from the corn.