If you could eat dinner any where in the world where would it be? Can you picture it? Do you know what you’d say?
If you’re like me, you may have a different answer depending on the day of the week, or the season. Without hesitation, today I know what my answer would be. It would be on the porch at Thompson’s Point. This is where I’ve spent all of my summers since I was born. It’s a tiny little summer spot on the shores of Lake Champlain, and dinner on the porch there — that is pretty much as good as it gets.
Often the plates don’t match, the hour is late, the air is warm and there are too many people squeezed around the long farm table. There’s always people around on Thompson’s Point: family, neighbors, friends from out of town visiting and impromptu guests who have arrived for an afternoon activity, and ended up staying until it is time to eat.
Now that my sister, and I and our families share a cottage on Thompson’s Point, we have many meals on the porch all summer long. But it doesn’t get old, and I don’t love it any less.
Today I wouldn’t like to eat anywhere else.
Perhaps synonymous with those summer evenings is a big steaming bowl of sweet corn. Hot out of the pot. A dish of sweet creamery butter is passed along from person to person. The conversation always pauses for a minute on the topic of weather or not it’s cool with everyone if we roll our corn in the butter, or if that is going to annoy everyone.
Today, I decided to mix-up the whole corn routine. Instead of steaming the corn, I grilled it for a few minutes. At this time of year the corn is so tender you can eat it raw, so this is more just for flavor. Then I made some chipotle lime butter.
I used softened salted butter, then stirred in lime zest and dried chipotle chili powder. Wowza was that good! I also cut the lime into wedges and served the lime with the corn, to squeeze over the ears. I also added on a generous scattering of chopped cilantro.
If you could eat dinner any where in the world where would it be?
Do you like to roll your corn in the butter or does it annoy you when folks do that?
Grilled sweet corn with chipotle and lime butter: a new take on a classic summer side.
- 1 stick salted butter, softened
- 1 lime, zested then cut into wedges, separated
- ¼ teaspoon ground chipotle chili powder
- 12 ears of corn, shucked
- ¼ cup chopped cilantro
- Mash butter, lime zest and chipotle powder in a medium bowl.
- Divide butter evenly into 12 wells of a clean ice cube tray. Set the tray in the freezer.
- Preheat grill to medium high heat. Grill corn, turning often until charred on all sides, 8 to 12 minutes total.
- Serve corn with the butter, lime wedges and sprinkled with cilantro.
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