Chili Lime Corn On The Cob

Chili Lime Corn On The Cob

Cooking corn on the cob in its de-silked husk keeps the kernels moist. Feel free to husk it and wrap in foil.

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Ingredients:

4 Tablespoons butter, at room temperature

1 teaspoon finely shredded lime zest

1 teaspoon chili powder

1/2 teaspoon salt, plus more for sprinkling

1/2 teaspoon freshly ground black pepper

1/4 teaspoon granulated garlic

6 ears sweet corn

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Directions:

Combine butter, zest, chili powder, salt, pepper, and garlic in a small bowl. Stir well to incorporate flavors. Chill until ready to use.

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Pull back husk without detaching at base and remove as much silk as possible, and fold husks back over ears and tie in place with kitchen string. Soak ears for 30 minutes or up to 1 hour. Drain ears, open husks, dry ears with paper towels and spread evenly with butter mixture. Refold husks over ears and tie with kitchen string. Corn can be kept at this point chilled up to 24 hours.

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Prepare grill for indirect medium heat (350F to 450F, you can hold your hand 5 inches above cooking grate only 5 to 7 seconds). Then turn off one burner and lower the others to medium. Grill corn over cooler spot, grill lid covered, until tender and charred, 20 minutes. Serve with salt for sprinkling.