Grilled Chicken and Corn with Charred Scallion-Lime Butter

By sandy_h

From Southern Living July 2020

Soak the corn in water for 30 minutes to add moisture to the husks, which will reduce the chance of flare-ups on the grill. To get good grill marks, shake any excess water off the corn after soaking.

Ingredients

• 4 ears fresh corn, unshucked
• 1 bunch scallions, trimmed
• 1/2 cup unsalted butter, softened
• 2 Tbsp chopped fresh chives
• 2 Tbsp chopped fresh flat-leaf parsley
• 1 Tbsp fresh lime juice (from 1 lime)
• 2 3/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 4 (6-oz) bone-in, skin-on chicken thighs
• Lime wedges

Preparation

Step 1

Working with 1 corn ear at a time, peel husks back to the base of ear; do not break off husks. Remove silk from ear. Place husks back up around ear. Soak prepared ears in water 30 minutes. Drain.

Step 2

Preheat grill to medium-high (400 to 450). Place corn on unoiled grates. Grill, uncovered, turning occasionally, until husks are charred, 20 to 25 minutes. Remove from grill.

Step 3

Meanwhile, coat scallions with cooking spray. Place on unoiled grates. Grill, uncovered, turning occasionally, until lightly charred and wilted, 5 to 6 minutes. Remove from grill; cool 5 minutes. Coarsely chop. Process charred scallions, butter, chives, parsley, lime juice, 1 1/4 teaspoons of the kosher salt, and 1/4 teaspoon of the pepper in a mini food processor until smooth, 30 seconds. Transfer to a serving bowl, reserving 1 1/2 Tablespoons in a separate bowl.

Step 4

Sprinkle chicken evenly with remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place chicken, skin sides down, on oiled grates. Grill, covered, turning occasionally, until a thermometer inserted in thickest portion of thighs registers 170, 14 to 16 minutes.

Step 5

Brush chicken with reserved 1 1/2 Tablespoons butter mixture. Serve chicken and corn with lime wedges and remaining butter mixture.