Grilled Corn with Spicy Butters

The trick is getting the butter inside the husk before the corn hits the grill. Pull back the corn husks without snapping them off, strip the silks clean, slather about two tablespoons of compound butter directly on the kernels, then pull the husks back up like a sleeve and tie them shut with wire.

As the corn grills, the husks char and steam the kernels at the same time. That butter doesn’t just coat the outside. It melts into every row of kernels, so each bite is saturated with flavor, not streaked over the top.

Spicy butter options are where personality comes in. Chipotle-lime, cilantro-jalapeno, sriracha-honey, or roasted garlic with cayenne are all solid starting points. A stick of softened butter plus a couple tablespoons of flavoring, and you’re set.

Kitchen Tips

• Soak the ears in cold water for 10 minutes before peeling back the husks. Wet husks char less on the grill.
• Pat the kernels completely dry before spreading butter. Water beads cause the butter to slide off instead of coating.
• Use fine copper or floral wire to secure the husks. Cotton string burns through, and plastic ties melt.
• Turn the ears every 5 minutes, not just occasionally. Even char is the whole game.

Variations

• Make a Mexican-style elote butter with chipotle, lime zest, and cotija cheese for the finish.
• Try a miso-soy compound butter for an umami-heavy Asian-style ear.
• Blend fresh herbs like basil, cilantro, or parsley into the butter for a bright summer finish.