Maple-Soy Butter:
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2 tbsp unsalted butter, softened
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1 tbsp maple syrup
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1 tbsp finely chopped chives
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2 tsp low-sodium soy sauce
Chili-Lime Butter:
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2 tbsp unsalted butter, softened
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1/2 tsp chili powder
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Zest of 1 lime
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1 tbsp fresh cilantro leaves
Smoky Butter:
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2 tbsp unsalted butter, softened
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1/2 tsp smoked paprika
Corn:
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9 ears corn, husks removed
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2 tbsp olive oil
Steps
1
For the Maple-Soy Butter and Chili-Lime-Butter, add ingredients to a small bowl and mix until combined. Season with salt and pepper.
2
Set grill to medium. Lightly brush the corn with the oil and season with salt and pepper. Grill corn 7–10 min., until charred in spots, turning occasionally. Spread with flavored butter to serve. For the smoky butter, spread corn with butter and then sprinkle with the paprika. Refrigerate any remaining butter.
