Grilled Corn with Chili Lime Butter

There’s something about a rooftop barbecue that gets me way more excited than anything held in a backyard.  Last weekend we grilled out on a friend’s rooftop and it made for the perfect evening.  The weather  was surprisingly not too hot (given DC’s current temps), and the joint cooking effort made for a very relaxing meal.  We grilled salmon. We grilled garlic bread and topped it with a Greek style tomato salad. We had corn bread. We had beer. And then we had grilled corn, slathered in chile lime butter.  It was sinfully good.  Truth be told, I could have just eaten the corn (ok and perhaps the grilled garlic bread), and I would have been happy.

We have another barbecue this weekend. It’s serving as my main motivation to pack and move as much as possible today, in order to squeeze in some time with friends and good food tomorrow.  I won’t have time to prepare anything ahead of time, but granted we have enough time to swing by the store to grab the handful of ingredients needed for this side dish- we could easily prep the corn on site.

Hope everyone has a wonderful weekend!

Grilled Corn with Chili Lime Butter

Serves 5

5 ears fresh corn

4 T salted butter, softened

juice of 1/3 of one lime

1/2 tsp chili powder

5 dashes tobasco sauce

Mix together all ingredients except the corn and set aside.  Soak the corn thoroughly before throwing on the grill (this keeps it from burning and helps steam the kernels).  Prep your grill for whatever meat you are cooking.  Place the corn around the perimeter or off to the side, so it’s not on the hottest portion of the grill. Keep it on the grill for 10-12 minutes, rotating once.  Let cool slightly before serving.