Hi there! This post is coming to you as I’m on my way to NYC, heading for a much needed vacation where we do not do any work on the house, drink mojitos, and relax! Relax is a new word in our vocabulary this summer.
Speaking of mojitos, this corn would certainly go with one! I am loving the fresh corn at the farmers markets right now, and am loving even more the fact that I can fully cook the corn on the grill, and don’t need to pre-boil! Hopefully you have already been made aware of this, but if not; get excited because cooking summer corn just got even easier with less dishes!
All you’ve got to do is husk your corn, slather this yummy chili-lime butter on them, wrap ’em up in tinfoil and pop on the grill for 20 minutes.. done! No dishes, no mess, nice grill marks, and tasty charred flavor.
Corn is one of the few places that I actually use real butter when I’m cooking. If you’ve been following me for a while you know I’m an olive oil fan and use it as my fat source whenever possible. However, on warm corn I love the taste of butter, and I don’t feel guilty because butter in moderation is A-OK. :)
- 4 ears of corn, husked
- 3/4 tsp. chili powder
- 4 tsp. butter, melted
- 1 lime, zest and juice
- pinch of salt and pepper (per ear of corn)
- Preheat grill to medium-high.
- Combine chili powder, melted butter, lime juice and zest in a small bowl
- Brush mixture equally onto each ear of corn with a basting brush.
- Place each corn in a separate sheet of aluminum foil, sprinkle each with a pinch of salt and pepper, and roll them up in the foil.
- Grill for 20 minutes, turning once half-way through cooking.
Nutrition Information (per serving)
99 calories, 4g fat, 14g carbohydrate (1g fiber), 2g protein