Infused with the complementary flavors of chili and lime, this recipe is a nice twist on an old fave.
Chili Lime Corn on the Cob
Recipe courtesy of Sunset
4 tbs Earth Balance, at room temp
1 tsp finely shredded lime zest
1 tsp chili powder
1/2 tsp salt, plus more for sprinkling
1/2 tsp freshly ground black pepper
1/4 tsp garlic powder
6 ears sweet corn
- Combine butter, zest, chili powder, salt, pepper and garlic in a small bowl
- Pull back husk from each ear of corn without detaching from bottom of cob. Remove as much silk as possible and fold husk back over ears. Soak ears in water for at least 30 min and up to one hour
- Drain ears, open husks, dry ears with paper towls and spread evenly with butter mixture. Fold husks back over ears and tie in place with kitchen string or strips of husk*
- Prepare grill for indirect medium heat (you can hold your hand above the grate only 5 to 7 seconds). If using charcoal, bank coals evenly on opposite sides of the firegrate, leaving a cooler center section. If using gas, turn all burners to high, close lid and heat 10 min. Then turn off one burner and lower others to medium.
- Grill corn over cooler spot, covered, until tender and charred, 20 min. Serve with salt
*They say that cooking these in the de-silked husks keeps the kernels moist and adds a nice grassy flavor (whatever that means). For less fuss, you can fully husk the corn and wrap it in foil. Guess which one I did?