Grilled Corn With Coconut Lime Butter And Pepper Jack Cheese
- 1 stick Butter, Softened
- 2 whole Limes, Zest And Juice
- 1 Tablespoon Grated Coconut
- 1 dash Sea Salt
- 2 ears Corn, Depending On How Many You Are Serving, With "Fuzz" Removed From The Inside And Husks Removed Or Pulled Back For Grilling
- 2 ounces, weight Grated Pepper Jack Cheese
- Mix butter, lime juice and zest, coconut, and salt together with an emulsion blender. Set aside.
- Next, preheat your grill to medium high heat. I always create 2 cooking zones, direct and indirect, so that I can place items on the indirect side when they are getting too hot/charred.
- With your corn husks removed or moved back, baste the corn generously with the coconut lime butter and place on the grill on direct heat. Let cook for 8-10 minutes per side or until the kernels begin to brown. Move the corn on the grill so that all sides can get cooked (cook a total of 20 minutes).
- Remove from grill and sprinkle with pepper jack cheese.
butter, whole limes, coconut, salt, serving, pepper
Taken from tastykitchen.com/recipes/sidedishes/grilled-corn-with-coconut-lime-butter-and-pepper-jack-cheese/ (may not work)