Prep Time: 10 minutes | Cook Time: 15 minutes | Makes: 4 servings
INGREDIENTS:
- 4 ears of corn, husked
- 4 tablespoons unsalted butter, softened
- Zest and juice of 1 lime
- 1 teaspoon chili powder
- Salt to taste
INSTRUCTIONS:
- Preheat the grill to medium heat.
- In a small bowl, combine softened butter, lime zest, lime juice, chili powder, and salt. Mix well.
- Grill the corn on the cob for 10-15 minutes, turning occasionally, until slightly charred.
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Spread the chili-lime butter evenly over the grilled corn. Serve hot and enjoy!
NUTRITION:
Calories: 200 | Protein: 4g | Carbohydrates: 22g | Fat: 13g | Fiber: 3g
CHEF'S KNIFE TIP:
When grilling corn on the cob, it's best to remove the husks and silk to expose the kernels fully. Use a sharp chef's knife to cut off the ends of the corn to create a flat surface, making it easier to stand the corn upright on the grill. Additionally, you can slice the corn into smaller pieces for easier handling and serving after grilling.