Ingredients
Vegetable oil, for grill
4 ears of corn, shucked
1/2 c. (1 stick) unsalted butter, softened to room temperature
1 jalapeño, seeded and finely chopped
1 clove garlic, minced
2 tbsp. chopped fresh cilantro
2 tbsp. honey
1 tbsp. chopped fresh oregano
1 tsp. finely grated lime zest
2 tsp. fresh lime juice
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
Preparation
Step 1Prepare a gas or charcoal grill for medium-high heat (alternatively, heat a grill pan over medium-high heat); clean and oil grates and preheat 5 minutes. Grill corn, rotating frequently, until starting to char on all sides, 18 to 20 minutes. Step 2Meanwhile, in a small bowl, whisk butter, jalapeño, garlic, cilantro, honey, oregano, lime zest, lime juice, salt, and black pepper. Step 3Transfer corn to a 13"-by-9" baking dish. Spread 1 tablespoon honey-lime butter onto each ear of corn. Cover with foil and let sit 5 minutes. Serve with remaining butter alongside.
You can also turn this into skillet corn. Heat 2 tablespoons of olive oil or butter in a large skillet and add freshly shucked or frozen corn (about 3 cups). Cook over medium-high heat until the corn kernels start to char, 10 to 12 minutes. Season with a pinch of kosher salt and stir in a couple of tablespoons of honey-lime butter. Shucked ears of corn are definitely the easiest option, but if you have unshucked corn, check out our viral hack for the easiest way to shuck corn.
