Roasted, boiled, grilled, steamed or even microwaved, corn is the quintessential summer fare.
2 tbsp sugar
6 large ears of corn, husked
1/2 cup unsalted butter
4 Thai bird chilies, or 2 large jalapeño peppers, seeded and minced
1 tbsp fresh lime juice
Step 1: Heat grill on medium-high.
Step 2: Bring a large pot of water to boil and stir in the sugar. Add the corn and cook for 6 minutes. Remove from water with tongs and set aside.
Step 3: Meanwhile, melt butter in a small saucepan over low heat. Add the chilies and lime juice and cook for one minute. Season with salt to taste.
Step 4: Season the corn with salt and brush generously with most of the flavoured butter.
Step 5: Put the corn on the grill. Grill, turning frequently with tongs and basting with leftover butter, until it starts to blacken in spots, about 1-2 minutes.
Watch Jennifer Low prepare this recipe in a video.