Ingredients
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6
-
-
4
-
2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Corn Cooked in Husks on the Grill With Chile-Lime Butter,Simple and delicious. This is a nice twist on grilled corn-on-the-cob because it includes a chilie-lime butter. The butter can be made up to 2 days ahead, covered and refrigerated. Just bring it back to room temperature before brushing on the corn. Enjoy!,I love the simplicity of this dish and the delicious flavor of the chili and lime which are complementary to the corn. My grill was busy with chicken so i cooked it for a few minutes in the microwave, then after shucking rubbed it with a little butter and finished it off on the grill when the chicken was done. Made for CQ4 by one of the Spice Girls
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Steps
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1
Done
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Pull the Husks Back from the Corn and Remove the Silks. |
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2
Done
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Pull the Husks Back Into Place Around the Corn. |
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3
Done
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Soak the Ears in Warm Water For at Least 30 Minutes. |
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4
Done
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For the Chilie-Lime Butter:. |
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5
Done
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in a Small Bowl, Whisk Together the Butter, Chilie Powder, Lime Juice, Salt and Pepper. |
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6
Done
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Preheat the Grill. |
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7
Done
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Remove the Corn from the Water and Pat Dry. |
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8
Done
|
Gently Peel the Husks Back from the Corn and Brush the Corn With the Butter. |
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9
Done
|
Pull the Husks Back Around the Corn and Tie With a Piece of Husk or Kitchen String to Keep the Husks Around the Corn. |
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10
Done
|
When the Grill Is Hot, Place the Cobs on the Rack and Cook Until the Kernels Are Tender and Lightly Browned, About 20 Minutes, Turning Occasionally. |
