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!Print
- 2 ears of corn (depending on how many you are serving), with “fuzz” removed from the inside and husks removed or pulled back for grilling
- 2 oz grated pepper jack cheese
Coconut Lime Butter:
- One stick of butter, softened
- Juice of 2 limes
- zest of 2 limes
- 1 tblsp grated coconut
- sea salt (to taste)- I just put in a dash because I wanted to use the leftover butter on my toast for breakfast and didn’t want it overly salty. The salt is up to you.
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.