Okay, it’s from Florida, but this is the first fresh sweet corn we’ve seen since last September so I wanted to make sure these big, perfect ears got some very special attention.
Since reading Adam Perry Lang’s BBQ 25 and Serious Barbecue I have become a huge fan of moving food back and forth between the grill and a basting liquid a couple of times while cooking to build up layers of flavor. Most of the time it’s meat going into an oil and herb baste, but this time I wanted to give the sweet corn the “treatment.”
4 to 6 ears sweet corn, husked
4 tablespoons butter
1 teaspoon kosher or sea salt
1 teaspoon lime juice
1/2 teaspoon Ancho chili powder
Couple of grinds of black pepper
Set up your grill for a direct cook at 450°F.
Combine everything but the corn in a 9×13 flame-proof pan (aluminum foil drip pans work great for this).
When the grill is ready, set the pan on the grate and heat just until the butter is melted. Remove from heat, but keep warm nearby.
Grill the corn directly on the grate, turning a little it every minute or so until the kernels are a deep yellow and have started to lightly blackened (about 5 minutes). Move ears to basting pan and rotate to coat. Return to the grill and cook for another 2 to 3 minutes, turning often. Remove to the basting pan, rotate again to coat, and then move the pan full of corn to the grill. Let it sit on the grate until everything starts to bubble, about a minute.
Rotate again before serving hot from the pan.
The Verdict: 
Wow – this corn was the star of the meal. Short of injecting them, I don’t know how I could have gotten any more buttery goodness cooked into the ears. The chili powder was a nice, warm touch and the lime juice balanced the slightly caramelized, smoky-sweetness of the corn.
Wow! Roasting corn with butter is my new favorite. Please try this roasted corn variation, my adaptation of the Grilled Mexican Corn recipe recently circulated on Nibblemethis and others. Makes me really appreciate having my LBGE. The Horseradish mixture adds a flavor dimension that is out of this world…
6 ears Corn
4 T soft butter (room temperature)
1/2 C Mayonnaise (not light)
1/4 C Prepared Horseradish
4 oz. Crumbled Feta (not light), minced fine
2 t Chili Powder
1 t Cayenne Pepper
1 t ground Cumin
Set up grill or BGE for direct heat at 400-425*.
Remove Corn husk and silk. Rub butter in to the corn.
In one bowl mix Mayonnaise and Horseradish; should be medium-thick mixture. You will need a brush to paint this on the Corn when it comes off the grill. If mixture is a little too thin the Horseradish will sink to the bottom of the bowl; still useable, but mix as you paint on the Corn.
In a second bowl mix the Feta and spices. Pour on a plate that the painted Corn can be rolled in.
Place the Corn on the heated grill. Turn every two minutes until nicely roasted, about 15-20 minutes, then remove.
Paint with Mayonnaise mixture, roll in Feta mixture, and serve immediately.
Nice recipe, thanks for sharing! I’ll have to try it with the horseradish. I’ve had corn like that in Mexico, only they add lime and use cotija cheese.
I’m the ultimate sweet corn purist, but you’ve convinced me to try these Florida imports. I’ve seen them at the market and turned my nose up waiting for our first crop in July. This looks like a fabulous little recipe … I’ll let you know what I think.
This was tougher and not as sweet as our local varieties, but it was tasty and will hold me over until our comes in. When we get the real fresh stuff I don’t typically add much more than a touch of butter and a little salt.
This time of the year, I’ll take whatever corn I can get “fresh”. I love the baste, just perfect!