Looking for the perfect side dish for your summer barbecues? We have a mouthwatering option that will quickly become a favorite. Add this Grilled Corn with Lime Salt as a side dish or serve it as an appetizer - either way, pair it with a glass of Priest Ranch Sauvignon Blanc, sit back, and enjoy!
Recipe created by Estate Executive Chef Dan Solomon
Ingredients
6 Ears of Corn with Husks
6 tbsps Butter, cut into pieces, at room temperature
1/4 cup Sea Salt or Fleur del Sel
1 Lime (grate zest and set aside)
2 tbsps Finely Chopped Chives
Directions
Soak the ears of corn in cool water for at least 20 minutes (this prevents husks from burning while cooking).
Combine lime zest and salt in a bowl. Set aside.
Preheat grill over medium heat - 400ºf.
Place ears of corn directly on the grill.
Cook for 20-22 minutes, turning occasionally.
Check the corn by pulling back some of the husks and make sure the corn is bright yellow.
Remove corn from the grill.
Let cool.
Remove or pull back husks.
Coat in butter.
Sprinkle lime salt and chives.
Enjoy alongside your favorite main dish or on its own!
