Sunday, June 3, 2012

Grilled Corn with Chili Lime Butter

Beautiful sunshine and friends to enjoy it with. Grilled corn is universally enjoyed and an affordable treat for parties. But plain corn won't do... I spiced up this party with chili lime butter.

Saved husks will be your cooking vessel.

Guests will think the butter is snazzy, but it's a simple trick. For eight ears of corn, I used one stick of butter.

Mix to a gorgeous fire-y orange. And yes, I have a spatula that is shaped like a finger.

Slather on the fancy butter and replace the husk.

The husks can be a bit pesky, so I use the extra husk as a tie. What a lovely bow you've tied on the grilled presents for your guests.

A sweet gift to be messily unwrapped and enjoyed at the picnic table.

Grilled Corn with Chili Lime Butter
8 ears corn
1 stick unsalted butter
1 tablespoon chili powder (I prefer adobo chili powder)
Juice of half a lime

Prep ears of corn by removing inner silk, but without removing the husk. Combine butter, chili powder, lime juice and S&P. Cover corn in 1 (ish) tablespoon of prepared butter. Replace and secure husks. Grill corn over medium, indirect heat for 20-30 minutes (depending on your grill). Test corn for tenderness before enjoying.

No comments:

Post a Comment

Let's chat! Add your comment here. Note, there may be a delay in posting for comment moderation.