We loved the grilled corn disks with honey butter that we made recently. Sweet corn is in season here in Indiana (shout out to My Dad’s Sweet Corn!), and that’s always a good thing. Nothing beats fresh sweet corn. But, I after eating those yummy little bites dipped in sweet honey and butter, I figured, well, I need something with a bit more kick. So I made grilled corn disks with southwestern butter. Equally as good as the sweet version, but with a little kick. The heat is the perfect contrast to the corn’s natural sweetness.
Dangerous Dipping Ahead
I dunk my grilled corn disks with southwestern butter a lot. A whole lot. I puts regular ole butter to shame. Any leftover butter (if you have any) goes on anything, but it’s specially good on corn bread or biscuits. Also try slathering your grilled corn with some Sriracha mayonnaise. It’s different, but boy is it every good.
Get yourself a good set of grill tools for these corn disks and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.
Grilled Corn Disks with Southwestern Butter
Ingredients
- 8 ears corn cut into 1″ disks
- 2 tablespoons extra-virgin olive oil
- ½ cup unsalted butter melted
- 1/2-1 teaspoon chili powder
- ½ teaspoon cumin optional
- 1 clove garlic crushed
- 2 teaspoons lime juice
- ½ teaspoon kosher salt
- parsley chopped, for garnish
Instructions
- Fire up your grill for indirect cooking.
- Place the corn disks in a large bowl and drizzle with the oil and toss to coat.
- Place corn on the grill and cook 5-10 minutes per side until the corn is tender.
- Meanwhile, mix together the remaining ingredients.
- Brush the cooked corn with some of the butter mixture.
- Serve corn garnished with parsley along with the remaining butter for dipping.
Nutrition
Nutritional values are approximate.
