Grilled Cod with Charred Corn and Lime Butter

Instructions

1. 1

   Prepare your grill for medium-high heat, about 400°F. While the grill heats, make the lime butter by whisking together softened butter, lime zest, lime juice, minced garlic, cilantro, and red pepper flakes in a small bowl. Season with a pinch of salt and set aside.

   Tip: Make the flavored butter ahead of time for easier assembly during cooking.

2. 2

   Pat the cod fillets dry with paper towels and brush both sides lightly with olive oil. Season generously with kosher salt and black pepper on both sides.

   Tip: Drying the fish prevents sticking and helps create a nice exterior.

3. 3

   Toss the corn kernels in a small bowl with 1 tablespoon of olive oil, salt, and pepper. Spread them in a grill basket or on a sheet of aluminum foil with holes poked through it.

   Tip: A grill basket prevents kernels from falling through grates.

4. 4

   Place the corn in the grill basket on the grate and cook for 8-10 minutes, stirring occasionally, until kernels are lightly charred and tender. Transfer to a warm plate.

   Tip: Listen for the corn to pop slightly—this indicates caramelization is happening.

5. 5

   Carefully place the cod fillets skin-side down on the oiled grill grate. Cook without moving for 4-5 minutes until the skin crisps and releases easily from the grate.

   Tip: Resist the urge to flip too early; the fish will release naturally when ready.

6. 6

   Gently flip the cod fillets using a thin spatula and cook for another 3-4 minutes on the second side until the fish is opaque and flakes easily with a fork.

   Tip: Cook time depends on fillet thickness; aim for an internal temperature of 145°F.

7. 7

   Transfer the grilled cod to a serving platter. Top each fillet with a generous dollop of the lime butter, allowing it to melt over the hot fish.

   Tip: The warm fish will melt the butter perfectly, creating a luxurious sauce.

8. 8

   Spoon the charred corn around the cod fillets, garnish with additional fresh cilantro if desired, and serve immediately with lemon wedges on the side.

   Tip: Serve with grilled vegetables or a fresh salad for a complete meal.