Grilled Corn on the Cob with Citrus Butter

Prep: 10 min.

Cook: 10 min.

Serves: 8

Cost per serving: $1.06

1/4 lb. (1 stick) unsalted butter, softened

1 Tbsp. grated orange zest

1 Tbsp. grated lime zest

2 Tbsp. lemon juice

16 ears fresh corn

2 Tbsp. olive oil

Salt and pepper

1. In a large bowl, combine butter, orange zest, lime zest and lemon juice. Beat with a handheld mixer or a wooden spoon until blended. (Butter can be made up to 2 days in advance. Cover and refrigerate; remove from fridge 15 minutes before serving to soften.)

2. Prepare a charcoal grill and let burn until coals are glowing, or set a gas grill to medium-high.

3. Shuck corn, discarding husks and silk. Brush with a small amount of olive oil and place on hot grill. Cook, turning often, until slightly charred in spots and soft, 5 to 10 minutes. Sprinkle with salt and pepper. Place corn on a large platter and top with a small scoop of butter. Serve remaining butter on the side.

PER SERVING: 290 Cal., 17g Fat (8g Sat.), 31mg Chol., 5g Fiber, 17g Pro., 36g Carb., 30mg Sod.

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