Local CT corn is in season and arriving fresh daily at Walter Stewart’s, and here is the perfect summertime recipe from Julia Deane’s Culinary Works to showcase its wonderful flavor. Her lime butter is also perfect on meat, chicken, fish or bread.
8 large ears corn in their husks – soaked in water for at least 10 minutes before grilling
1 stick butter, softened
1 teaspoon fresh lime juice
Zest of 2 limes
1/2 teaspoon salt – if using unsalted butter
Mash together butter, lime, and salt with a fork until blended. Or you can make into a log by rolling it up into wax paper or plastic wrap. Freeze until ready to use again.
Heat your grill to high, then turn down to medium high. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife).
Unwrap the husks from the corn and immediately spread or brush with lime butter. Squeeze the limes on top if desired. Serve immediately.