Chili Lime Corn on the Cob
This recipe guides you through preparing flavorful Chili Lime Corn on the Cob. Fresh corn is infused with a zesty butter mixture, then soaked in its husk and grilled to perfection. The process yields tender, smoky corn with a vibrant kick, making it an excellent side dish for any grilled meal.
Equipment
- 1 Small Mixing Bowl
- 1 Grill
- 1 Large container for soaking e.g., large pot or cooler
- 1 Tongs for turning corn on the grill
- 1 Paper Towels
Ingredients
Main
- 4 ears corn in husk
- 3 tablespoons unsalted butter at room temperature
- 1 teaspoon lime zest
- 1 tablespoons lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon granulated garlic
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside.
- Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
- Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.
Notes
Ensure the corn ears are fully submerged during soaking to prevent the husks from burning excessively on the grill, which also helps steam the corn for tenderness. For an extra layer of flavor and texture, consider adding finely crumbled cotija cheese and a sprinkle of fresh cilantro just before serving, transforming this into a grilled elote-inspired dish. Adjust chili powder to personal spice preference; a pinch of cayenne can add more heat. For perfectly even cooking and char, rotate the corn frequently on the grill. The final increase in heat helps achieve a desirable char and deeper flavor.