Chile-lime Parmesan butter is the secret to making delicious, Mexican-style grilled corn on the cob!
I first tasted this chile-lime Parmesan butter for corn on the cob about 15 years ago. My friend, Kevin, slapped it on some corn he was grilling one evening, when our girls were toddlers and we lived two doors away from one another. His wife, Marlee and I spent nearly every day together, talking about babies and binkies, life and food. And at least three times a week, we’d end up eating at one house or the other. That was a time when we each had one kid, it seemed as though time moved in slow motion and we had nothing but time on our hands.
Life is going much faster now. They have four kids, we have two, and we live further apart now, but are still connected by that early bond that the kids have. The kids are life-long friends.
Is it just me, or is food a form of time travel for you? When you taste a particular food, does it transport you back to a different time in your life? I guess I have a really good food memories, because sometimes, one taste of something from my past transports me back in time.
When I first asked Kevin for the “recipe”, for his chile-lime Parmesan butter, he just rattled off a list of ingredients.
Without explanation, amounts, or steps…really, no recipe at all. But I think that’s a “guy thing”. Men who enjoy cooking don’t measure, they eyeball. They taste, they don’t worry about amounts, because they know it the end, all that matters is the taste. That’s how I prefer to cook anyway. I hate measuring. What tastes spicy to one could be mild to another.
Here is Kevin’s text “recipe” to me…”butter, Parmesan cheese, lemon pepper, garlic salt, chili powder, lime and green Tabasco”. Since I don’t really cook with compound spices like garlic salt and lemon pepper, I had to improvise.
Here is my version of Kevin’s recipe for Chile-lime Parmesan butter:
- 4 tablespoons unsalted butter
- juice of one lime
- 2 cloves of garlic minced or crushed
- 3 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- A couple of squirts of green tabasco sauce...to taste.
- Soften butter, blend all ingredients into butter. Spread on roasted corn
- Rinse corn. If roasting with husks, pull back husks, remove silk.
- Grill corn over medium high heat for about 10 minutes, turning every few minutes until each side is done. Brush or serve with Lime-Chili-Parmesan Butter.