Grilled Corn Disks with Southwestern Butter

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

Course Side

Cuisine American

Keyword corn-on-the-cob, grilled

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 135kcal

Author Mike

Equipment

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.

Notes

I like to use roasted garlic in this recipe, too.

Nutrition