Grilled Chili-Lime Corn on the Cob

Bob Sokol

I read about this online and tried doing it the fancy way by grilling it in the husks, but it sucked (the preparation, not the corn), so I don’t do it that way anymore. This way tastes just as good and is a lot easier.

Make the chili-lime butter with the following stuff (makes 4 ears):

3 T. of unsalted butter at room temp (or microwaved so it is soft)

1 T. of lime zest (I don’t have a zester, so I use a cheese grater)

1 tsp. of chili powder

1 tsp. of salt

1/2 tsp. of cracked black pepper

1/4 tsp. of garlic powder

Shuck the corn. Smear the chili-lime butter onto the corn. Wrap the corn in tin foil. Grill over hot coals for 15 to 20 minutes. You can also smear more chili-lime butter on the corn before you eat it. (4 drams = 1 tablespoon)