Grilled Corn with Coconut Lime Butter and Pepper Jack Cheese
Ingredients
- 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.
Instructions
- 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.