Grilling: Corn With Chili Lime Butter Recipe

1. 1

   In a small bowl, whisk together 1/4 pound of the butter, chili powder, cayenne pepper, lime zest, and lime juice until thoroughly combined Set aside.

2. 2

   Lightly butter the corn with the remaining butter and season with salt and pepper to taste. Wrap ears individually in aluminum foil.

3. 3

   When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate.

4. 4

   and

5. 5

   the grilling grate. Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from the grill and let cool for 3 to 5 minutes.

6. 6

   Open the foil, slather each ear in the chili-lime butter, and serve with the lime wedges.

* Per serving · 4 servings · Values may vary.

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