Since I’m originally from Iowa, I’ve avoided putting a corn recipe on the blog in fear of confirming everyone’s stereotype that Iowans are just corn-fed Midwesterners who have acres of farmland and hogs in their backyard. I assure you this is not the case… for most! Despite the ‘Children of the Corn’ stereotype, they do have some of the best sweet corn in the world and aside from friends and family, its one thing I actually miss! Instead I settled for what I could find at the grocery store here in Portland and added some zesty lime butter, topped with my homemade taco seasoning, and fresh cilantro! It’s simple yet flavorful and easy to make a huge batch for BBQ’s! No grill?! No problem! I’ve included instructions at the end on how to make these in the oven too!
(butter makes enough for 4 ears of corn, but since I was cooking for 2 I saved the rest to use another time)
4 ears of corn, shucked (you can split them in half or leave whole)
½ (1 stick) unsalted butter, melted
Zest from 1 lime
Juice from 1 lime
A pinch of salt
3-4 tsp taco seasoning – Get my homemade recipe here!
¼ cup fresh cilantro, chopped
Heat grill on medium to high setting. Place corn on a large plate or platter and drizzle with olive oil. Twist to evenly coat. Sprinkle with garlic salt and place on the grill. Cook for 3-4 minutes on each side until slightly charred all around.
Remove from grill with tongs and plate. In a small bowl, stir together melted butter, lime zest, juice, and salt. Slather corn with as little or as much lime butter as you would like. Sprinkle taco seasoning on and top with fresh cilantro!
Making these in the oven? Follow the same recipe instructions, but wrap corn individually in foil, place in the oven, and bake for 25 minutes at 400 degrees F!