Grilled Corn with Chili-Cumin Butter
photograph by Matt Hulsman

Yield: 6 servings.

6 ears of corn
2 tablespoons Duke’s mayonnaise
2 tablespoons butter, softened
2 teaspoons apple cider vinegar
½ teaspoon chili powder, or to taste
1 teaspoon ground cumin
½ teaspoon salt
Freshly ground black pepper
1 lime, cut into wedges

To prep the corn, remove husks and cut off about ½ inch from each end. Rinse corn under cold water and remove silks.

In a mixing bowl, whisk together mayonnaise, butter, vinegar, chili powder, cumin, and salt. Set aside.

Heat the grill to medium-high heat. If using charcoal, coals should be white. Place grill rack 6 inches above heat source. Place corn on clean grill rack and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning every 30 seconds until all sides are charred. Do not overcook, or the corn will get chewy. Remove corn from grill and place on a serving platter.

Spread corn with butter mixture. Sprinkle each ear with freshly ground black pepper and serve with a wedge of lime.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.

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