Chipotle-Lime Corn on the Cob

Toward the end of summer, as corn goes past its peak, or if I find some ears in the back of the fridge that have been there for a week, I like to give them some help.

Makes 2 ears

Takes 30 minutes

• ½ lime
• 2 tablespoons unsalted butter
• 1 teaspoon adobo sauce from a can of chipotle in adobo
• ¼ teaspoon kosher salt
• 2 ears corn, husked

1. Prep. Scrub the lime thoroughly. Zest it into a small bowl. In a small saucepan, melt the butter over medium heat. Stir in the adobo sauce, lime zest, and salt and simmer on low for about 3 minutes. Turn off the heat.

2. Fire up. Set up your grill for two-zone cooking and get it medium-hot on the direct-heat side.

3. Cook. Place the corn over direct heat, close the lid, and check the corn in about 2 minutes. As the kernels begin to darken, roll the corn a quarter turn and repeat until all sides are golden with a few brown spots. Move the corn to the indirect side and paint it all over with the chipotle butter. Don’t paint it over direct heat or there could be flare-ups and soot. It should only take about 5 minutes per side, depending on how hot your grill is.

4. Serve. Transfer the corn to a platter for serving. Put the remaining chipotle butter in a cup on the table so people can add more if they wish.