Our Grilled Corn on the Cob is always a huge success; it includes a chili-lime butter that brings out the crunchy, grilled flavor. We’ve also included an oven-roasted version.
Kick up (or turn down) the heat by adjusting the amount of chili you use (we like it spicy) to balance the sweetness of the corn.
Grilling corn is so easy. Prepare grill to medium-high heat and place rack about 4 inches from the fire.
Grill corn, uncovered, 10 to 15 minutes, turning occasionally, until lightly blackened (but not charred).
While corn is grilling: In a bowl or container, mix up the lime juice, softened butter, chili powder, salt and pepper.
You’re going to roll the corn in the butter-chili-lime sauce so find a tray or dish you can put the sauce in and roll the corn. Optional: After rolling corn, create a layer of crumbled cheese and roll again in the cheese.
Sprinkle with chopped cilantro. Serve immediately.
Oven-Roasted Corn
To cook in the oven, first preheat to 425°F. Spread the butter mix on each cob and wrap each in aluminum foil. Bake on a tray about 20 minutes or until soft.
