Welcome to day 5 of our 4th of July countdown! There’s nothing like corn on the cob in the summertime, but not just any old corn on the cob. I’m talking hand-shucked, char grilled corn like you’d get at one of those fairs. To enhance that mesquite BBQ taste, I prepare mine with a touch of liquid smoke. Magic.
While you’ve probably noticed I rarely cook with butter, there’s something about the process of making my own that entices me. You’ll be amazed by how feasible, rewarding (and indulgent!) it is when you do this yourself. Of course, you can use a store-bought version as an alternative. This particular recipe has a hint of chili powder for a subtle layer of heat and some citrusy lime juice to brighten up the flavors.
These days it feels like we all have such a rushed philosophy of overbooking and precise scheduling that there’s barely time to breathe. When it comes to food, part of me wishes I lived in the days of Little House on the Prairie when they churned their own dairy, baked their own bread and canned their pickles and jam. But then things like Macbooks and iPads wouldn’t exist so I would never be able to talk to you, and I wouldn’t have the luxury of assistance from my stand mixer. Plus, the fashion these days is so much cuter. Instead, I embrace our modern technology and intertwine it with scratch-made food, bringing a taste of that Frontier lifestyle into the comfort of our 21st century homes.
Fresh grilled corn with homemade chili lime butter? Uncle Sam would be proud.
That’s SO Jenn’s Tip: If you’re really crunched for time you can use frozen corn on the cob. It’s already cut and shucked so you can throw it on the grill without the extra work or mess.
Corn on the cob (Each cob serves two)
Liquid smoke to taste
2 cups heavy cream
Kosher salt to taste
1/4 cup butter (recipe below)
3 tablespoons lime juice
2 teaspoons chili powder
Pour heavy cream into the bowl of your stand mixer and stir until it thickens and begins to separate.
The butter will solidify and divide itself from what will now be buttermilk. When butter has formed, turn off your mixer and strain it. I did this over the sink using my hands, while running the ball under cold water. Keep squeezing until liquid becomes clear.
Drop your finished product into a bowl and salt to taste.
Now you’re ready to dress it up, chili lime style! Melt butter in a saucepan and add chili powder and lime juice.
Stir to combine and remove from heat once melted. For a thicker, compound butter, soften instead of liquify.
Shuck corn and cut it in half.
Add a drop of liquid smoke to each cob and grill until slightly charred.
Slather with warm chili lime butter and serve.
Eat and enjoy with plenty of napkins!