Corn grilled in the husk is one of the best summer eats. I simply love corn. Ron grew up eating fresh corn his grandfather grew, but his mom never grilled it. Making it outside and not in a pot of boiling water inside is something we really enjoy doing together. We even did it at our wedding garden party we had in California after we got married in the Caribbean. We still grill it every chance we get.

As you may know, I am not a huge fan of butter. However, I surrendered to temptation and came up with Reel Chow Summer Corn Spread—a summer treat that’s delicious and very easy to make. I combined fresh basil, unsalted butter, coconut cream, paprika, mustard powder, and fresh lemon zest in my mini-food processor. No salt or pepper added.

The lemon zest cuts the buttery texture and gives this spread a lightweight mouthfeel. By adding coconut cream, I was initially unsure if it would make the spread too soft, or even runny. I only added in three tablespoons to one stick of unsalted butter and it did not make this unreasonably liquid-like. By adding in the paprika, basil and mustard powder, it helps to bind the soft ingredients, creating a tasty spread. I then popped the spread in the fridge for about an hour, which allowed it to slightly harden. At that point it’s ready for use on your fresh, hot corn.

Ingredients:

• 1 stick of unsalted butter, room temperature
• 1/4-1/2 cup of fresh basil
• zest of 1 lemon
• 1 teaspoon of paprika
• 1 teaspoon of mustard powder
• 3 tablespoons of Goya Crema de Coco (coconut cream)

In a food processor, add all the above ingredients and blend until mixed well. Spoon into a bowl and cover with plastic wrap and refrigerate for at least one hour before serving.

Before grilling corn in the husk, we like to soak each ear, husk and all, in cold water for up to a half hour. This provides moisture throughout, which helps steam the corn as each ear is being grilled, providing an incredibly tender corn on the cob experience.

What sets the Reel Chow Summer Corn Spread apart from other spreads is that it’s not overpowered by butter or salt. You can add salt and pepper if you choose, but the tanginess of the lemon zest and mustard powder are enough to keep you happy if you’re looking to go low-sodium.

The coconut cream also helps displace some butter, and ultimately helps the corn taste and mouthfeel not appear too oily or greasy. When we serve it on half-ears of corn for clients on set, they often say it’s a lightweight approach, but not as far as flavor goes.

Try this recipe at your next grilling cookout. I promise your guests will love it, and so will you. It’s a no-fuss recipe and will keep in the fridge for days!