Grilled Turkey with Corn and Cilantro-Lime Butter

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lime juice, minced garlic, cumin, paprika, salt, and black pepper. Rub this marinade evenly over both sides of the turkey cutlets and let sit for 15 minutes.

   Tip: Marinating even briefly helps infuse flavor and keeps the turkey moist during grilling.

2. 2

   While the turkey marinates, prepare the cilantro-lime butter by mixing softened butter with chopped cilantro, remaining 1 tablespoon lime juice, and red pepper flakes in a small bowl. Set aside.

   Tip: Make this compound butter ahead of time for convenience.

3. 3

   Preheat your grill to medium-high heat (about 400°F). Lightly coat the corn with remaining 1 tablespoon olive oil and season with a pinch of salt and pepper.

   Tip: Oil helps prevent sticking and creates beautiful char marks.

4. 4

   Place the turkey cutlets directly on the grill grates and cook for 6-7 minutes per side until golden brown and an internal thermometer reads 165°F. Transfer to a clean plate.

   Tip: Don't move the turkey too much on the grill to allow proper browning and grill marks.

5. 5

   Place the corn on the grill perpendicular to the grates, rotating every 2-3 minutes until all sides develop light charring, about 10-12 minutes total.

   Tip: Charring brings out the natural sweetness of the corn.

6. 6

   Slice the turkey cutlets into strips and arrange on serving plates alongside the grilled corn. Top each corn cob with a dollop of cilantro-lime butter and let it melt over the warm kernels.

   Tip: The residual heat will melt the butter perfectly, coating every kernel with flavor.