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Description :

This recipe elevates simple grilled corn on the cob to a new level of flavor. Sweet corn kernels are charred to perfection on the grill, then slathered in a vibrant and zesty chile-lime butter that adds a spicy, tangy, and savory kick.

Why You’ll Love This Recipe:

Easy and Quick: Grilling corn is incredibly simple and takes just a few minutes. The chile-lime butter comes together in a snap. Flavor Explosion: The combination of smoky grilled corn and the bright, spicy butter is a flavor sensation that will tantalize your taste buds. Versatile: This grilled corn is the perfect side dish for barbecues, picnics, or any summer meal. It pairs well with grilled meats, fish, chicken, or vegetarian dishes. Customizable: Adjust the amount of chile powder to control the heat level. You can also add other herbs or spices to the butter to create your own unique flavor combinations. Crowd-Pleaser: This is a guaranteed hit at any gathering. Everyone will love the delicious flavor and the fun of eating corn on the cob.

Introduction

Grilled corn on the cob is a summer classic, but sometimes it can be a little bland. This recipe takes grilled corn to the next level by adding a flavorful chile-lime butter. The butter is made with a combination of butter, lime juice, lime zest, chile powder, garlic powder, onion powder, salt, and pepper. The lime juice and zest add a bright, citrusy flavor, while the chile powder adds a touch of heat. The garlic and onion powder add a savory depth, and the salt and pepper enhance all the flavors.

When the corn is grilled, the kernels become slightly charred and caramelized, which adds a smoky sweetness. The chile-lime butter melts into the kernels, creating a flavor explosion in every bite. This grilled corn is perfect for serving at barbecues, picnics, or any summer meal. It’s also a great way to add some flavor and excitement to your weeknight dinners.

The secret to perfect grilled corn is to soak the corn in water before grilling. This helps to prevent the husks from burning and also keeps the corn kernels moist and juicy. You can soak the corn for as little as 30 minutes, but soaking it for a few hours is even better.

Another tip for grilling corn is to keep the husks on the corn while grilling. This will help to protect the kernels from the heat and also add a smoky flavor. If you prefer to grill the corn without the husks, you can brush the kernels with oil before grilling. This will help to prevent the kernels from drying out.

Ingredients:

6 ears corn, husked
1/4 pound butter at room temperature, plus 3 tablespoons
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Zest of 1 lime
Juice of 1/2 lime
Kosher salt
Freshly ground black pepper
Lime wedges for serving

Preparation:

Step 1 : In a small bowl, whisk together 1/4 pound of the butter, chili powder, cayenne pepper, lime zest, and lime juice until thoroughly combined. Set aside.

Step 2 : Lightly butter the corn with the remaining butter and season with salt and pepper to taste. Wrap ears individually in aluminum foil..

Step 3 : Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from the grill and let cool for 3 to 5 minutes.

Step 4 : Open the foil, slather each ear in the chile-lime butter, and serve with the lime wedges.

COOK Rating :

Ease of Preparation: 5/5
Taste: 5/5
Visual Appeal: 5/5
Overall: 5/5

Serving Suggestions :

Serve the grilled corn as a side dish for barbecued ribs, grilled chicken, steak, or fish.
Serve it with a side of black beans and rice for a vegetarian meal.
Cut the kernels off the cob and add them to salads, tacos, or quesadillas.
Serve it as an appetizer with lime wedges.

Tips :

For best results, use fresh, sweet corn.
Soak the corn for at least 30 minutes before grilling.
Don’t overcook the corn. It’s done when the kernels are tender and slightly charred.
Adjust the amount of chile powder to your liking.
Store leftover grilled corn in the refrigerator for up to 3 days.

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Nutrition Information :

Calories: 250 Protein: 5 grams