Ingredients:

  • 4 cobs (ears) fresh sweet corn, shucked
  • 6 tablespoons (90 g) unsalted butter, softened
  • 1 teaspoon (5 ml) freshly grated lime zest
  • 1 teaspoon (5 ml) smoked paprika
  • ½ teaspoon (2.5 ml) ancho chilli powder (or standard chilli powder)
  • ½ teaspoon (2.5 ml) fine sea salt, plus more for seasoning
  • ¼ teaspoon (1.25 ml) freshly ground black pepper
  • 1 tablespoon (15 ml) fresh lime juice
  • ¼ cup (60 g) crumbled feta cheese (or Cotija cheese)
  • 1 tablespoon (15 ml) fresh coriander (cilantro), finely chopped

Instructions:

  1. Prepare the Compound Butter: In a small mixing bowl, vigorously combine the softened butter, lime zest, smoked paprika, chilli powder, salt, and pepper until uniform and creamy. Leave the compound butter at room temperature.
  2. Prep the Grill: Preheat your grill (gas or charcoal) to medium-high heat (approximately 400°F / 200°C). Use a wire brush to clean the grates thoroughly, then lightly oil the hot grates.
  3. Grill the Corn (The Bare Cob): Place the shucked corn cobs directly onto the preheated grill. Cook for 8–10 minutes total, turning the cobs every 2–3 minutes to ensure even cooking and light charring on all sides.
  4. Apply the Butter and Finish: Using a pastry brush, liberally coat each hot cob with the prepared smoky lime compound butter. Continue grilling for another 5–7 minutes, turning frequently, allowing the butter to crisp up and the flavourings to permeate the kernels. Do not leave unattended.
  5. Garnish and Serve: Transfer the grilled cobs to your serving platter. Squeeze the tablespoon of fresh lime juice over the warm corn. Sprinkle immediately with the crumbled feta cheese and chopped coriander. Serve straight away.