Chili-Lime Grilled Corn
Soak corn husks in a cooler of water before grilling to prevent the husks from burning. After grilling, drain water, and put corn back into cooler for up to 20 minutes to keep warm until ready to serve.
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Stand Time: 1 Hour
- 8 ears fresh corn with husks
- 1/2 cup butter, softened
- 1 teaspoon grated lime rind
- 1 teaspoon fresh lime juice
- Chili powder
- 1. Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Pull husks over corn. Cover corn with water; let stand 1 hour.
- 2. Stir together 1/2 cup softened butter, 1 tsp. grated lime rind, and 1 tsp. lime juice.
- 3. Drain corn, and pat dry.
- 4. Grill corn, without grill lid, over medium heat (300° to 350°) 25 minutes or until tender, turning often. Remove corn from grill. Carefully pull back husks, and tie with a leftover husk or kitchen string. Spread with desired amount of butter mixture. Sprinkle corn evenly with desired amount of chili powder.
- Note: Stir 1/2 tsp. chili powder into the butter mixture, if desired.
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Chili-Lime Grilled Corn Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Kid-Friendly, Portable/Picnic, Quick/Easy, 5 Ingredients or Less
- CUISINE: American, Southwest
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Grill
- OCCASION: Father's Day, July 4th, Labor Day, Memorial Day, Summer
- PUBLICATION: Southern Living