Grilled Corn with Hoisin Lime ButterCreated by Carol Kicinski Back to all recipes
- 6 ears Corn, in the husks
- 6 tablespoons Unsalted butter, at room temperature
- 2 tablespoons Mayonnaise
- 1 tablespoon San-J Hoisin Sauce
- 1 – 2 teaspoons Sriracha sauce
- Kosher or fine sea salt
- Freshly ground black pepper
- Fresh cilantro leaves
Soak the corn in a large bowl of water for 30 – 40 minutes. Prepare the grill for direct heat and preheat to medium.
Combine the butter, mayonnaise, San-J Hoisin Sauce, and Sriracha sauce. Beat with a hand blender until smooth or process in a small food processor. Season to taste with salt and pepper.
Carefully pull the husks down from the corn, remove the silk, and pull the husks back up over the corn. Grill for 15 – 20 minutes or until the corn is tender, turning every 5 minutes.
Serve the corn with the Hoisin Lime Butter and cilantro leaves.