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Grilled sweet corn 6 ways

Sweet corn is one of the best things about summer. Here are some ways to jazz it up.

Fresh sweet corn is delicious just boiled and buttered with salt and pepper, but grilling it and adding a flavored butter and other toppings takes it to the next level.

To grill corn, remove shucks and silks if you wish, brush with melted butter or olive oil, and place over hot coals for 20 minutes, turning often. If you prefer, you can boil the corn first for 5 to 7 minutes, then finish on the grill for 10 minutes.

One way to serve the flavored butters is to wrap in plastic wrap and shape into a log, twist ends, and refrigerate for an hour. Unwrap the top, hold the stick of butter, and rub on corn.

Try one of these zesty butters on your next batch of sweet corn.

  1. Ancho-avocado butter: In a saucepan combine 1 small ancho chili pepper, 2 tablespoons lime juice, and 2 tablespoons water; cook on low heat, covered, for 10 minutes. Drain and cool. Dispose of stem and seeds; chop pepper and combine with 3 tablespoons softened butter. Slightly mash half of a small avocado with 1/8 teaspoon sea salt. Stir into ancho butter.
  2. Paprika butter: In a small bowl stir together 1⁄3 cup softened butter, 1 teaspoon lime juice, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and 1/4 teaspoon sea salt.
  3. Rosemary-chive butter: In a small bowl, combine 1 cup softened butter, 1 tablespoon minced fresh rosemary, and 1 tablespoon finely snipped fresh chives.
  4. Lime-pepper butter: In a small bowl, combine 1 cup butter, softened; 1 teaspoon lime zest; 1 tablespoon lime juice; 1/4 teaspoon sugar; and 1/4 to 1/2 teaspoon crushed red pepper.
  5. Cumin-cilantro butter: Mix together 1 cup unsalted butter, softened; 1/2 cup finely chopped fresh cilantro; 1-1/2 teaspoons fresh lime juice; 1 teaspoon ground cumin; and 3/4 teaspoon coarse sea or kosher salt. Serve with lime slices.
  6. Chipotle butter: Combine 5 tablespoons softened butter, 1 to 2 dried chipotle chiles (rehydrated and finely chopped), 2 tablespoons chopped cilantro, and a dash of sea salt and black pepper. Apply to corn, sprinkle with crumbled Cotija cheese, and serve with lime wedges.
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