Grilled Corn on the Cob with Compound Butters

This is from my Asparagus to Zucchini cookbook. We've grilled corn on the cob every year when its in season for as long as I can remember, so this is nothing new, but I've almost always just used plain old butter when grilling them with a little salt and pepper. So this is basically for the compound butters. I'll post all four of the compound butters, I used the lemon thyme butter - so tasty!! I think we'll try the ancho scallion butter next time. And I just used the foil method, which is generally how I grill corn on the cob. I've done them in the husks, but I like the foil best. Unfortunately, I didn't take a picture, but I think you can get a pretty good visual since most corn on the cob looks the same. :)

Grilled Corn on the Cob with Compound Butters

Husk method: Pull husk back on corn without removing it. Remove the silk, then pull husks up over corn. Twist top of husks to help close them. Soak corn in a bowl of water for about 10 minutes, then put onto a hot grill. Grill for about 20-25 minutes, turning the corn so that each side cooks evenly. Be careful when opening the husks - they're hot. Serve plain or with compound butters.

Foil method: Remove husks and silk from the corn and soak the cobs in water for about 5 minutes. Smear about 1/2 tablespoon of butter on a square of aluminum foil, then place the cob onto the foil and wrap tightly. Put foil packets onto hot grill and cook about 20 minutes, turning so corn cooks evenly on all sides. Pass the compound butter and dig in!

Compound butters: The method is the same for the following butters. Put all ingredients in a mini food processor and pulse until all ingredients have combined. The butters can then be rolled into logs in plastic wrap and refrigerated or frozen for future use.

Jalapeno Lime Cilantro Butter:
4 Tablespoons unsalted butter, at room temperature
1 teaspoon finely minced jalapeno
1 teaspoon fresh lime juice
1 Tablespoon minced cilantro
1/4 teaspoon salt

Lemon Thyme Butter:
4 Tablespoons unsalted butter, at room temperature
1 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice
2 teaspoons chopped fresh thyme
1/4 teaspoon salt

Ancho Scallion Butter:
4 Tablespoons unsalted butter, at room temperature
1/2 teaspoon ancho chili powder
1 Tablespoon finely chopped scallion
1/2 teaspoon salt

Roasted Pepper Butter:
4 Tablespoons unsalted butter, at room temperature
1 Tablespoon minced roasted red pepper
1/4 teaspoon minced garlic
dash fresh lemon juice
1/4 teaspoon salt