Corn Cooked in Husks on the Grill With Chile-Lime Butter |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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! Ingredients:
6 ears corn, in the husks |
4 tablespoons unsalted butter, softened |
2 teaspoons chili powder |
2 teaspoons fresh lime juice |
kosher salt & freshly ground black pepper, to taste |
Directions:
1. Pull the husks back from the corn and remove the silks.
2. Pull the husks back into place around the corn.
3. Soak the ears in warm water for at least 30 minutes.
4. For the Chilie-Lime Butter:.
5. In a small bowl, whisk together the butter, chilie powder, lime juice, salt and pepper.
6. Preheat the grill.
7. Remove the corn from the water and pat dry.
8. Gently peel the husks back from the corn and brush the corn with the butter.
9. Pull the husks back around the corn and tie with a piece of husk or kitchen string to keep the husks around the corn.
10. 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.
11. The outer husks will burn, but the inner layers will protect the corn.
12. Remove the husks and serve immediately.
13. Pass additional chilie-lime butter.
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