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
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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.