3 ears corn, in the husk4 tbsp unsalted butter, softened1 tbsp chopped fresh cilantro1/2 tsp salt1/4 tsp pepper 1/4 tsp grated lime zest1 tsp fresh lime juice
1/2 tsp worcestershire sauce
Peel back (but do not detach) the husks on the corn. Pull off and discard the silk. Wrap husks back over corn, and soak in water for 2 hours. Meanwhile, in a small bowl, combine butter, cilantro, salt, pepper, lime zest, lime juice and Worcestershire, and mix well. Refrigerate until ready to serve. Remove from refrigerator 15 to 20 minutes before serving to soften.
Heat grill to medium. Remove corn from water, and shake to remove excess water. Place corn on grill, and close lid. Roast until tender (peel back husk to check doneness), about 10 minutes, turning every 2 to 3 minutes.
Remove corn from grill; pull back and discard husks. Break or cut ears in half. Serve each half with 2 teaspoons lime-cilantro butter
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This recipe was most recently featured in
Boston Organics Newsletter No. 30 of 2011.