Chili lime butter adds a delicious finishing touch to grilled corn on the cob. Perfect to accompany any barbecue gathering, large or small. The butter can be flavored one day ahead and then brought to room temperature before serving.
Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt and mix well.
2
Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften.
3
Heat grill to medium-high.
4
Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total.
5
Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.
6
Serve the corn immediately with the chili lime butter.
7
Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.
DH and I served this corn last night as a side to Armenian Herb Marinade Grilled Chicken Breasts. This was a nice, different way for us to enjoy our grilled corn. We love our food spicy, so we thought the jalapeno was a nice addition to give the corn some kick. Both of us thought the lime was a little too prominent for our tastes, but acknowledge that this may be more of a personal preference. Thanks for exposing us to something very different from our norm. Made for ZWT4 Family Picks.
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We made this as part of our lunch today and it was a nice change of pace from the usual grilled corn we enjoy. I followed the recipe and used the microwave option, but my corn ended up a bit overcooked this way. It's much like a little parade of flavors with this: sweet, spicy, salty. Thanks for sharing this tasty one! Made for ZWT 4 Summer '08
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