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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A great way to cook corn on the cob... Ingredients:
6 ears corn |
1/2 cup unsalted butter, softened |
1 teaspoon grated fresh lime zest |
2 teaspoons freshly squeezed lime juice |
1 teaspoon chili powder |
1/4 teaspoon salt |
1 pinch black pepper |
Directions:
1. Grill:.
2. Heat gas grill to medium- high or coals on a charcoal grill to medium- hot. Remove husks from 6 ears of corn. Place one ear of corn on a sheet of foil and spread with 2 teaspoons of the Chilli- Lime Butter. Wrap tightly in foil and repeat with remaining ears. Place foil-wrapped corn on grill and cook 15 to 20 minutes, turning every so often. Carefully remove from grill and unwrap foil; transfer to platter and serve.
3. Chilli- Lime butter:.
4. Combine butter, lime zest, lime juice, chilli powder, salt and pepper in a mini chopper. Pulse until well blended, then transfer to a ramekin or crock. Keep at room temperature until serving. Refrigerate any extra for up to 1 week ( or freeze for up to 6 months).
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