Grilled Corn with Lime Feta Butter
Charred corn on the cob rolled in lime butter and crumbled feta, finished with a squeeze of fresh lime. A bright, savory barbecue side that comes together right on the grill.
- Total
- 29 min
- Prep 10 · Cook 19
- Serves
- 1
- Difficulty
- Easy
You'll practice: Grilling · Zesting
- Savory
- Barbecue
Instructions
-
Heat the barbecue to medium-high, about 200°C. While it heats, pull the husks and silk off the corn on the cob and cut the lime in half.
~8 min
Preheating the grill ensures the corn chars and cooks evenly rather than steaming slowly.
-
Melt the butter in a small heatproof bowl set on the barbecue grate, about 2 minutes, until fully liquid. Stir in the salt and black pepper.
~2 min
Melting the butter on the grill keeps it warm and lets the salt and pepper dissolve evenly.
-
Zest half the lime into the melted butter, then squeeze in the juice of one half. Stir and set the bowl aside off the heat.
~2 min
Lime zest and juice add bright acidity that cuts through the richness of the butter and feta.
Zesting Zest only the colored part of the lime, avoiding the bitter white pith. Use a light touch and rotate the lime as you go.
-
Brush the corn all over with half the lime butter and grill on the barbecue, turning every 2 to 3 minutes with tongs, until the kernels are tender and charred in spots, 10 to 12 minutes.
~15 min
Brushing with butter before grilling helps the corn char and prevents it from drying out.
Grill the corn with the lid down between turns so the kernels steam and char at the same time; a dry, uncovered grill gives tough, uneven kernels.
Grilling Grill over medium-high heat and turn every 2-3 minutes for even charring. Avoid moving the corn too often or it will steam instead of char.
-
Move the corn to a plate and brush with the remaining lime butter. Crumble the feta over the hot corn and squeeze over the juice of the remaining lime half. Serve immediately.
~2 min
Adding feta and lime while the corn is hot lets the cheese soften and cling to the butter.
Add the feta while the corn is still hot so it softens slightly and clings to the butter instead of falling off.