There is nothing like grilled corn. Ours calls for butter spiked with lime, which gives it a citrus zing that acts as a perfect complement to smoky grilled corn. Rolling the husk back over the cob after adding the lime butter helps keep the corn from drying out. Some people prefer to soak the corn in a water bath beforehand, but this gives off steam when the corn is cooking inside the husk, and we prefer having the extra-smoky flavor instead.

　　

Ingredients

serves 6

　　6 ears corn

　　4 tablespoons butter, at room temperature

　　1 tablespoon fresh lime juice

　　1/2 teaspoon grated lime zest

　　Kosher salt and freshly ground black pepper

　　

Step 1

Preheat your grill to medium-high heat.

　　

Step 2

Pull the husk down from each cob and remove the fine silk.

　　

Step 3

Combine the butter, lime juice, zest, salt, and pepper in a medium bowl. Spread the butter all over the corn, and pull the husks back up.

　　

Step 4

Grill the corn, turning every few minutes, for 15 to 20 minutes, until the husk is charred. Peel back the husks to serve.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.