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Loading...Lime & Chile Grilled Corn on the Cob
- Melissa Breyer
- June 30, 2009
- 9:04 am
- 21 comments
There are two different ways to grill corn on the cob, you can try either method used in this recipe from 25 Techniques for Grilling (Harvard Common Press, 2009) by Ardie A. Davis. Shucked corn will have grill marks on the corn kernels and more flavor of the grill; corn grilled in the husk will be more tender and moist. Choose the sweetest variety of corn you can find.
1/2 cup unsalted butter
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon mild or hot chili powder
Lime juice to taste
6 ears fresh corn
Fresh lime wedges for garnish
1. To make the lime-chile butter, combine the melted butter, salt, pepper, chili powder, and lime juice in a baking pan large enough to hold all the ears of corn.
2. For shucked corn, remove all leaves and silk and rinse the corn under cold running water. Don’t worry if a few silks remain; they will burn off when grilled. For corn grilled in the husk, no preparation is needed.
3. Place the pan with the lime-chile butter on the cooler side of the grill. Place the corn directly over the heat. Turn constantly with long-handled grill tongs; shucks on the unshucked corn will burn and blacken in places. Shucked corn will take about 15 minutes, maybe a bit longer. Test for readiness by checking to see if the kernels are tender. If ready, remove the corn from the grill, shuck if necessary, then place it in the warm line-chile butter. Turn the corn in the butter to make sure the whole ear is seasoned. Serve with lime wedges.
This summer Care2.com and LocalHarvest.org are partnering on the “Love Your Farmer’s Market” contest to raise awareness of local foods and community farmers markets. Be sure to visit the Love Your Farmers Market contest website to vote for your favorite market!
Read more: All recipes, Food, Side Dishes, chile, corn, grill, lime
Melissa Breyer
Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
Care2, Inc., its employees or advertisers.
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21 comments
+ add your ownYummy :-) Thank you!!
Thanks for the recipes.
Sounds delicious! I've got to try it!
yum
Love this recipe. Thanks for sharing.
Sounds good.
It looks like you can either remove the silk before you grill, carefully pulling the husk down and then replacing it, or you can just put it on the grill and cook it, silk and all. It seems the second method would make cleaning off the silk pretty hard because the corn is hot. Any comments anybody?
Thanks, sounds great, and so simple I can remember it.
Thanks for the info.
Sounds delicious. Thanks for the recipe!
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