Memorial Day is the grilling gateway to the summer with fresh fruits & vegetables to grill all summer long…but it all starts here with corn. While you’re busy packing up the beach chairs for a day on the sand, or loading your ice chest with cooling libations for a backyard Memorial Day celebration, don’t forget the corn! Come on, it wouldn’t be a grilling weekend if we weren’t grilling sweet corn. Aside from burning your corn, there isn’t a “right” way to grill corn; with the husk on or off, par-cooked by boiling or by microwave, even wrapped in foil. The important thing is to season your corn. Rub it down with a nice lathering of butter (use the real stuff) and a sprinkling of salt & pepper. It really is that simple. But wait…there’s more. After you’ve achieve the optimal amount of char on your ear of corn, make sure you top your sweet ear with more butter and lots of queso fresco.
If you’d like to make your corn pop even more, whip up a small batch of chile butter. In a food processor mix together a softened stick of butter, a couple of cloves of garlic, salt and pepper, and the chile pepper of your choice. Remember to remove the seeds or you could be asking for trouble. Check out the links below for a few ideas on making your own flavored butter. But don’t forget that you’re in charge of your own corn grilling destiny. So experiment with spices, different chiles and even different citrus juices…ancho chili & lime butter sounds good to me!