Ingredients

• 3 tablespoons unsalted butter, at room temperature
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon grated lime zest, plus wedges for serving
• 1 red jalapeno pepper, seeded and finely chopped
• Kosher salt and freshly ground pepper
• 4 ears of corn, husked

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Instructions

1. Preheat a grill or grill pan to medium high. Mix the butter with the cilantro, lime zest, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined; set aside.
2. Grill the corn, turning occasionally, until lightly charred and tender, 10 to 15 minutes. Remove to a platter and smear with the cilantro butter. Squeeze the lime wedges on top.
3. We husked the corn before grilling to give the kernels a charred flavor. If you want to leave the husks on, grill 3 to 4 more minutes.