This simple, flavor-packed corn, lime and cheese butter from F&W’s Kay Chun is great on grilled steaks, fish and chicken, as well as on grilled vegetables. Slideshow: Corn Recipes
In a large cast-iron skillet, cook the corn over high heat, turning, until charred in spots, about 10 minutes. Let cool slightly. Cut the kernels off the cob and transfer to a bowl. Stir in the butter, cheese, lime zest and lime juice and season with salt and pepper. Serve with grilled fish, chicken or steak.
The corn butter can be refrigerated for 3 days or frozen for up to 1 month.