Buttery Grilled Corn on the Cob

Now that corn season is upon us, here is a tasty alternative to your standard boiled corn on the cob slathered in butter, salt, and pepper (not that there is anything wrong with that). This is a fairy easy option if you are already grilling for dinner. Our cookbook has a plethora of seasoned butter recipes, but these are the only two we have tried as of yet.

Chipotle Butter
• 2/3 cup softened butter
• 1 or 2 chipotle peppers in adobo sauce (coarsely chopped)
• 1 clove of garlic (minced)
• 1/2 tsp salt

Crazy Cajun Butter
• 2/3 cup softened butter
• 1 tsp garlic salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/8 tsp ground ginger
• 1/8 tsp cinnamon
• 1/8 tsp ground cloves

Beat with an electric mixer on low speed until combined. The chipotle buttered corn goes particularly well with the Chops in Smoky Chile Marinade recipe from last month's License to Grill post. And the cajun butter is crazy. As in crazy delicious.

After husking, coat each ear of corn evenly with seasoned butter, and wrap tightly in a piece of aluminum foil. You can also grill it in the actual husk after removing the silk, but the foil seems a lot more manageable to me. Grill over medium heat, rotating a quarter turn every 5 minutes for a total of 20 minutes. If desired, serve with additional seasoned butter.