Grilled Corn with Chili-Lime Sunflower Oil Butter
Grilled corn is the easiest crowd-pleaser at any cookout, but the difference between good and great comes down to what you brush it with. This chili-lime sunflower oil butter goes on before, during, and after the grill for corn that's charred, glossy, and a little spicy.
Why this recipe works with sunflower oil: Corn needs direct, high heat to char properly, and a straight butter baste burns fast at those temperatures. Blending butter with Kuleana Sunflower Oil raises the mixture's overall smoke point, so it can go on early and often without scorching.
Ingredients (serves 6)
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6 ears local corn, husked
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3 tbsp Kuleana Sunflower Oil
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3 tbsp butter, melted
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1 tsp chili powder
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Zest and juice of 1 lime
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1/2 tsp sea salt
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Cotija cheese, crema, and chopped cilantro, to finish (optional)
Instructions
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Whisk together sunflower oil, melted butter, chili powder, lime zest, lime juice, and salt.
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Brush corn generously with the mixture before grilling.
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Grill over medium-high direct heat, turning every 2 minutes, brushing again with the chili-lime oil butter each turn, until charred in spots, about 10 minutes total.
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Brush once more off the grill, then top with cotija, crema, and cilantro if using.
Notes: Double the chili-lime oil butter and keep extra on the side for drizzling — it's just as good on grilled shrimp or vegetables.
This Month's Offer
Stock up before your next cookout: from July 3–31, buy one 8.5 oz Kuleana Sunflower Oil and get a second 8.5 oz bottle 50% off online. Use code GRILLING at checkout.
