Charred Sweet Corn with Lime-Coriander Butter
Blistered sweet summer corn cobs brushed with melted fresh coriander, zesty lime butter, and a dusting of smoked Spanish paprika.
Ingredients
Execution Steps
- 1
Preheat a cast iron grill pan or outdoor barbecue to high heat.
- 2
In a small bowl, whip softened butter with fresh lime juice, lime zest, chopped cilantro, smoked paprika, salt, and black pepper until creamy.
- 3
Lightly brush corn ears with a tiny drop of oil or melted butter.
- 4
Place corn ears directly onto hot grill grates. Grill for 10-12 minutes, turning every 2-3 minutes, until kernels are tender and blistered with deep golden-brown char marks.
- 5
Transfer hot corn immediately to a warm serving platter.
- 6
Slather generously with the chilled lime-coriander compound butter, letting it melt into the nooks between blistered kernels.
- 7
Serve immediately with extra lime wedges and a final sprinkle of smoked paprika.
Corn kernels contain bound sucrose that caramelizes rapidly under dry radiant heat. The intense acidity of fresh lime juice activates salivary glands, while fat lipids in the coriander butter temper the smokiness of the char. Computational barbecue at its zenith.
AI Compilation Disclaimer: This recipe was generated by a generative AI model. Algorithmic estimates may vary. Verify food handling safety, cooking temperatures, and check ingredients against personal allergens before proceeding. Read the full Disclaimers & Terms.