Grilled Corn with Smoky Hickory Butter
Nothing says summer like sweet corn hot off the grill. Grilling the corn in its husk keeps it tender and juicy, while Richard's Famous Hickory Smoked Sea Salt transforms simple butter into something unforgettable.
Serves: 6
Ingredients
6 ears fresh corn, husks left on
½ cup unsalted butter, softened
1 teaspoon Richard's Famous Hickory Smoked Sea Salt
1 tablespoon fresh chives, chopped
1 lime, cut into wedges
Directions
1. Soak the Corn
Place the corn (husks on) in a large bowl or sink filled with cold water. Soak for 10 minutes to help prevent the husks from burning on the grill.
2. Make the Smoky Butter
While the corn soaks, stir together the softened butter and Richard's Famous Hickory Smoked Sea Salt until smooth and well combined. Set aside.
3. Preheat the Grill
Heat your grill to medium-high (400–450°F).
4. Grill the Corn
Drain the corn and place it directly on the grill with the husks on. Grill for 15–20 minutes, turning every few minutes, until the husks are nicely charred and the kernels are tender.
5. Peel & Butter
Carefully peel back or remove the hot husks. Generously spread the smoky butter over each ear while the corn is still hot, allowing it to melt into every kernel.
6. Garnish & Serve
Sprinkle with the chopped chives and serve immediately with fresh lime wedges for squeezing over the top.
Fred's Tip
For even more smoky flavor, let the butter melt slowly over the hot corn before serving. The fresh lime brightens every bite and makes this grilled favorite absolutely irresistible.