Step by step
Instructions
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The biggest shortcut is to parboil the corn for 5 minutes in salted water first, especially if the ears aren’t very young. On the grill it then only needs 6 to 8 minutes and will be tender even over lower heat. You can make the herb butter a day ahead and keep it in the fridge; let it soften briefly before using.
Customize this recipe
Variants and alternatives
Use lemon instead of lime and add a little grated Parmesan to the finished corn. For a smokier flavor, stir 1/2 teaspoon smoked paprika into the butter. If you don’t want to use garlic, replace it with finely chopped spring onion.
Approximate per serving
Nutritional values
Energie220 kcalProteins4 gSacharidy28 gTuky12 g
