South West, Grilled, Corn on the Cob
- 1 Stick Butter, room temperature
- 1 Large Lime, zest and juice
- 1 1/2 Teaspoons Butt Kickin' Blacken, Southwest Blend
- 1/2 Teaspoon Coarse Kosher Salt
- 4 Large Fresh Corn on the Cob
Grate the zest, and place into the bowl with the butter, then squeeze 1/2 the lime for it's juice, and add to the butter.
2. Ron's Note:
I've watched TV cooks grating zest with a micro plane. I never can understand why they hold the micro plane upside down (to me). If you do it with the micro plane facing up, you'll catch all of the zest in the zester, and easily slide it into your bowl, without making a mess on your counter top.
3. Add the blacken to the Butter, and mix all of it real good.
4. Peel the corn, then cut each one into 2 or 3 pieces. Drizzle the juice from the other half of lime, and grill over medium coals for about 10 minutes.
Coat them with the compound butter as you right after you take them off the grill, and serve immediately.