Grilled Corn with Spicy Lime Butter

Corn is a summer staple that also happens to be a nutritious carbohydrate offering complex starches and fiber. Many people might avoid it for the ‘carbs,’ but it fits into a healthy lifestyle, especially when it’s balanced in a meal with fat and protein. This recipe is so easy, balanced with fat (butter) and packed with summery flavor. In months where corn isn’t readily available you could definitely use frozen corn and mix with the butter mixture for an easy and healthy carbohydrate side.

To add even more flavor, I charred the corn a bit after it was cooked. I bake corn in the husks for 10-15 minutes until it’s cooked (this method makes it so much easier to husk and remove the fibrous strings!). To get that char you can put it under the broiler, grill it, or as I did, hold it over a gas burner flame with tongs.

Ingredients for the Spicy Lime Butter

• Butter, softened (at room temperature) (Grass fed is best, we typically use Kerrygold)

• You can also do 1/2 butter, 1/2 olive oil if you want to reduce the amount of butter

• Lime zest (half a lime per ~1 tablespoon of butter, but you can add more to taste!)

• A sprinkle or two of cayenne powder to taste

• Sea salt to taste

Directions

• Cooked corn to your preference, I remove the outermost husks, leaving the corn covered by deeper husks, and bake at 375F for 15ish minutes until the husks are browned. Remove all husks and fibrous strings. Then I added some char to the kernels, if desired.

• While the corn cooks, mix the butter ingredients together, taste to make sure seasoning is right

• Apply butter to corn while hot!