Recipe information
Yield
Makes 6 servings
Ingredients
1 1/2 teaspoons (packed) finely grated orange peel
1 teaspoon (packed) finely grated lemon peel
1 teaspoon (packed) finely grated lime peel
1 teaspoon coarse kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
Nonstick vegetable oil spray
6 ears of corn, husked
Preparation
Step 1
Combine first 4 ingredients in small bowl; mash to combine. Mix in butter.
Step 2
Preheat barbecue (medium heat). Spray corn with nonstick spray. Grill until browned in spots, turning often, about 15 minutes. Serve with citrus butter.
