Ingredients

  • 1/4 pound (1 stick) unsalted butter, softened
  • 1 tablespoon grated orange zest
  • 1 tablespoon grated lime zest
  • 2 tablespoons lemon juice
  • 16 ears fresh corn
  • 2 tablespoons olive oil
  • Salt and pepper

Preparation

  1. In a large bowl, combine butter, orange zest, lime zest and lemon juice. Beat with a handheld mixer or a wooden spoon until blended. (Butter can be made up to 2 days in advance. Cover and refrigerate; remove from fridge 15 minutes before serving to soften.)
  2. Prepare a charcoal grill and let burn until coals are glowing, or set a gas grill to medium-high.
  3. Shuck corn, discarding husks and silk. Brush with a small amount of olive oil and place on hot grill. Cook, turning often, until slightly charred in spots and soft, 5 to 10 minutes. Sprinkle with salt and pepper. Place corn on a large platter and top with a small scoop of butter. Serve remaining butter on the side.

June 2007

Nutritional Information

  • Calories: 290
  • Fat: 17g
  • Saturated fat: 8g
  • Protein: 17g
  • Carbohydrate: 36g
  • Fiber: 5g
  • Cholesterol: 31mg
  • Sodium: 30mg