Think beyond just butter to spice up seasonal corn on the cob


Think beyond just butter to spice up seasonal corn on the cob

A friend made some delicious corn when we went camping a while ago, and Emma has been dying to re-create it on her own.

I am a bit of a purist and usually like little more than butter and salt. Well, this recipe is not a whole lot more, just a few added spices.

Because the corn is pretty perfect right now, Emma decided to seize the opportunity and make it.

We stocked up on fresh ears of corn, which is pretty much a daily activity during this time of year. Luckily, everything else was pretty standard ingredients in my house.

Emma convinced Molly, 9, and Clay, 7, to shuck the corn for her in exchange for an after-dinner cupcake – another one of her recent kitchen experiments.

Meanwhile, Emma mixed the few ingredients in a small bowl. I helped her smear about a tablespoon of the butter on each ear of corn, then we squeezed some lime over each ear.

Finally, we rolled them up individually in tin foil like a burrito, so the butter wouldn’t leak out on the grill.

Emma placed the corn on a medium hot grill and cooked them for about five minutes. We turned them often so they would not burn on a side while on the grill.

We learned quickly that these corn wraps are hot. Let them cool for a little while before digging in. It is hard to resist, but please try, or there will be burned tongues.

Everyone at the table agreed that this was a fun and tasty way to enjoy one of summer’s greatest agricultural joys.

If we didn’t have so many kids at my table, I would add a little chipotle chile to the butter.

If your kids want to help make something to share at the table, let them make this easy corn recipe. They will be very proud of their contribution. Margery Reed Poitras is a former professional chef who now cooks for her kids and occasionally for the more mature palate.

Grilled Corn on the Cob with Mexican Butter


12 ears corn, shucked
1 stick unsalted butter, softened
2 tablespoons chopped fresh cilantro
2 teaspoon ground cumin
¾ teaspoon salt
1 lime, juiced


Heat grill until medium hot.
Combine butter with cilantro, cumin and salt. Smear about a tablespoon of butter mixture onto each ear of corn.
Squeeze a little lime onto each ear, then wrap in tin foil like a burrito so nothing leaks out. Continue with the remaining corn.
Place all the ears on the grill and let cook for 4-5 minutes, turning every minute or so.
Let cool for 5-10 minutes before eating.

Think beyond just butter to spice up seasonal corn on the cob

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