Freeze or refrigerate leftover Citrus Butter—a pat or two on top of just-cooked fish or chicken makes for an easy sauce.
Serves 6
Zest from 1/2 orange
Zest from 1 lemon
Zest from 1 lime
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
6 ears corn, husked
Canola oil or cooking spray
In the bowl of a food processor, combine the zests and salt and pulse to chop. Add the butter, pulsing to combine. (The Citrus Butter can be made ahead. Cover and chill for up to 3 days, or freeze for up to a month.)
Prepare an outdoor or stovetop grill to medium heat. Lightly coat the corn with canola oil or cooking spray. Grill until the corn is browned in spots and tender, 10 to 15 minutes, turning occasionally. Serve warm with Citrus Butter for spreading at the table.
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.