Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/4 cup packed fresh coriander (cilantro), finely chopped
  • Zest of 1 large lime
  • 1 teaspoon freshly squeezed lime juice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili flakes or finely chopped red chili (or to taste)
  • 1/4 teaspoon fine sea salt (for butter)
  • 4 large fresh corn cobs, shucked and silks removed
  • 1 Tablespoon neutral oil (e.g., Canola or Sunflower)
  • Coarse sea salt and black pepper, to taste

Instructions:

  1. Prepare the Herb Butter: In a mixing bowl, combine the softened butter, chopped coriander, lime zest, lime juice, smoked paprika, chili flakes, and 1/4 teaspoon salt. Mix thoroughly using a fork or spatula until fully homogenous and the color is uniform. Chill briefly if desired to firm up.
  2. Prep and Preheat the Grill: Heat the grill to medium-high heat (about 400°F / 200°C). Thoroughly brush the grates clean to prevent sticking. Lightly brush the shucked corn cobs all over with the neutral oil. This helps prevent them from drying out and promotes even charring.
  3. Grill the Corn: Place the oiled cobs directly onto the preheated, clean grill grates. Grill for 10–12 minutes total, using tongs to turn the cobs every 2–3 minutes. Look for patches of desirable charring (dark brown/black spots) covering about 30–40% of the kernels. The corn should be tender-crisp.
  4. Finish and Serve: Transfer the piping hot grilled cobs immediately to a serving platter. Generously brush or rub the cobs with the prepared Zesty Herb Butter. The heat will melt the butter, ensuring it coats all the kernels. Sprinkle with a pinch of coarse sea salt and freshly ground black pepper and serve immediately.