Barton Seaver’s Grilled Corn with Sweet Pepper Butter

Tangy lime zest and spicy red peppers make this simple side dish sing.

Grilled Corn

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Grilled Corn with Sweet Pepper Butter
(Makes 4 servings)
Grilled Corn


  • 1 red bell pepper, seeded and cut into quarters
  • 3 tablespoons unsalted butter, at room temperature
  • Juice of 1 lime
  • Kosher salt
  • 4 ears fresh corn


  1. Using Microplane grater, grate bell pepper over medium bowl.
  2. Add butter and lime juice and whisk to combine. Season with pinch of salt and set aside.
  3. Shuck corn and steam or boil in salted water for 8 minutes.
  4. Transfer corn to the grill, setting ears directly over coals of medium fire. Grill until kernels begin to caramelize. Rotate ears constantly to cook evenly.
  5. Remove corn from grill and serve piping hot with pepper butter on the side.

Nutrition Facts

Per Serving:

Calories: 155
Total fat: 9.7 g
Saturated fat: 5.6 g
Carbohydrate: 17.4 g
Fiber: 2.8 g
Protein: 3 g
Diabetic Exchanges: ~1 starch, 2 fat

Grilled Corn Reprinted with permission from Where There’s Smoke: Simple, Sustainable, Delicious Grilling © 2013 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co. Inc.

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