Grilled Corn with Chipotle Butter and Lime Salt

I love fresh corn.  And I'm lucky to live in the Midwest where there is a plethora of fresh corn available, making it pretty affordable as well.

This is my favorite way to dress corn straight off the grill.

I've been known to eat 3 ears of corn in one sitting.  Screw dinner!  All I want is this stuff.  The chipotle peppers add smokiness and spice, and the lime zest, a bright zing.

You can melt the butter with the chipotles and chives/scallions and then sprinkle on the lime salt, or you can just mix everything (chipotle peppers, chives, lime zest, salt) into butter and spread onto the corn.  This method especially makes more sense if you're taking this dish to a party or barbecue because you're able to prep everything beforehand.

Either way, your eyes will roll back in your head.  I like the melted version a bit better because by melting it, the butter will pick up more of the chipotle and chive flavor throughout.

And if you're really feeling feisty, sprinkle on some crumbled feta (or queso fresco if you a cheese-a-holic and actually have that on-hand) à la Mexican street corn.

Grilled Corn with Chipotle Butter and Lime Salt
Serves 4

• 4 ears corn, shucked
• 1/2 stick butter, melted
• 1 chipotle pepper in Adobo sauce, finely chopped
• 1-2 T chives or scallions, finely chopped
• 2 T kosher salt
• Zest of 1 lime
• Feta or queso fresco (optional)

1. Add salt and lime zest to a small bowl and stir to combine.  Set aside.
2. Grill corn directly over medium-high heat, turning occasionally until browned and very slightly charred on all sides.
3. Meanwhile, melt butter.  Remove from heat and add peppers and chives.  Stir to incorporate.
4. Serve corn with butter, salt and feta (if desired).

Note:  I tried this with sea salt, but the granules were too big and made the corn too salty.  Kosher salt really is best for this recipe; table salt would be too fine.