Recipes · Side dishes
Grilled Corn with Chive Butter
AI-written · not yet kitchen-tested
Precooked corn only needs heating and browning on the grate. Add chive butter afterward so the butter and herbs do not burn.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 4 precooked corn on the cob
- 60 g (1/4 cup) butter
- 0.5 bunch chives
- 1 tbsp lime juice
- 0.5 tsp salt
- 0.5 tsp sweet paprika
Method
- Soften butter and combine with finely sliced chives, lime juice, salt and paprika. Chill again until serving.
- Pat the precooked corn dry. Preheat a gas grill to about 350 °F (180 °C) with direct and indirect zones.
- Grill directly for about 12 to 18 minutes, turning every 3 minutes. Move darkening cobs indirectly to finish heating; they should be hot throughout with browned patches.
- Transfer to a clean platter and brush with chive butter only now. Let it melt briefly and warn diners that the cobs are hot.
Tip: Cooking times are untested estimates. Check earlier for thinner pieces or changing grill heat, and cook longer as needed.