Dish of the Day by Kate McMillan

Author:Kate McMillan
Language: eng
Format: epub
Publisher: Weldon Owen

14 JULY

Biting into hot corn on the cob slathered with butter is one of summer’s greatest pleasures. Here, that classic is given a Latin accent with the addition of lime and cilantro to the butter and a sprinkle of ground chile at the table. Be careful not to overcook the corn; it tastes best when the kernels still carry some snap.

MEXICAN-STYLE CORN ON THE COB

serves 6

½ cup (4 oz/125 g) unsalted butter, at room temperature, plus melted butter for brushing

2 Tbsp minced fresh cilantro

Finely grated zest from 1 lime

1 Tbsp fresh lime juice

6 ears corn, husks and silk removed

Ice water

Ancho chile powder or other pure chile powder for serving

Salt

Using a rubber spatula, in a small bowl, mash together the ½ cup (4 oz/125 g) butter, the cilantro, and lime zest and juice, mixing well. Cover and set aside while you prepare the corn.

Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Oil the grill rack.

Fill a large pot with cold water, add the corn, and let stand for 10 minutes.

Drain the corn and pat dry. Grill, turning often and basting with melted butter, until lightly charred on all sides and just tender, 15 to 20 minutes.

Serve the corn piping hot, with the cilantro-lime butter, chile powder, and salt on the side.

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