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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Grilled Chili-lime Corn
...in your mind.
Grilled Chili-lime Corn

Grilled Chili-lime Corn

Ingredients

  • Prep Time: 5 minutes
  • Cook Time: 30 minutesTotal Time: 40 minutes
  • You may never want plain corn again.
  • 6 ears of corn, husks removed and silk pulled off
  • 8 ounces butter
  • 2 cloves garlic, peeled and smashed
  • 2 tablespoons chili powder
  • Juice from 4 limes
  • Neutral oil
  • Kosher salt

Directions

  1. Heat grill to medium
  2. Slowly melt butter in a small pot and add the garlic, chili powder & juice from 3 of the limes - mix well - let sit on very low for the flavors to get better - btw this could easily be done well beforehand, just remelt it when ready to go
  3. Brush the ears lightly with a little of the oil (and btw why the hell are they called ears??) then grill until soft, nicely browned in spots and beautiful - this can take up to 30 minutes.
  4. Start basting about 5 minutes in, then baste often until finished cooking
  5. When done remove to a platter, brush one last time, squeeze on some of the remaining lime and sprinkle lightly with the salt
  6. Serve
Grilled Chili-lime Corn

Grilled Chili-lime Corn

Ingredients

  • Prep Time: 5 minutes
  • Cook Time: 30 minutesTotal Time: 40 minutes
  • You may never want plain corn again.
  • 6 ears of corn, husks removed and silk pulled off
  • 8 ounces butter
  • 2 cloves garlic, peeled and smashed
  • 2 tablespoons chili powder
  • Juice from 4 limes
  • Neutral oil
  • Kosher salt

Directions

  1. Heat grill to medium
  2. Slowly melt butter in a small pot and add the garlic, chili powder & juice from 3 of the limes - mix well - let sit on very low for the flavors to get better - btw this could easily be done well beforehand, just remelt it when ready to go
  3. Brush the ears lightly with a little of the oil (and btw why the hell are they called ears??) then grill until soft, nicely browned in spots and beautiful - this can take up to 30 minutes.
  4. Start basting about 5 minutes in, then baste often until finished cooking
  5. When done remove to a platter, brush one last time, squeeze on some of the remaining lime and sprinkle lightly with the salt
  6. Serve