Corn on the Cob with Chili Lime Butter
Kick up the rich flavor of sweet corn with lime and chili!
Preparation Time: 10 mins
Cooking Time: 10 mins
Extra Time: 30 mins
(or longer, for standing)
Yield: 4 x 1 ear servings
Ingredients
- 4 Tbsp salted, light buttery spread or margarine
- 1 tsp grated lime peel
- 1 Tbsp fresh lime juice
- 1 tsp chili seasoning
- 4 ears of fresh yellow corn on the cob, left in the husk
Directions: Standard directions Microwave directions
Combine buttery spread with lime peel, lime juice and chili seasoning. Mix until all the juice has been incorporated into the buttery spread. Cover and allow to stand for at least 30 minutes.
Remove outer leaves of the corn husk, leaving inner leaves. Remove as much silk as possible. Rinse in cold water and place all 4 ears in plastic storage bag. Close the bag, leaving about 1-inch unsealed.
Wrap each ear in aluminum foil (or optionally, place ears directly on grill or barbecue). Place corn on heated barbecue and cook, turning periodically until done. Remove carefully. Cool briefly, open foil, peel remaining husk and silk.
Serve hot with 1 teaspoon chili lime butter for each serving.
Combine buttery spread with lime peel, lime juice and chili seasoning. Mix until all the juice has been incorporated into the buttery spread. Cover and allow to stand for at least 30 minutes.
Remove outer leaves of the corn husk, leaving inner leaves. Remove as much silk as possible. Rinse in cold water and place all 4 ears in plastic storage bag. Close the bag, leaving about 1-inch unsealed.
Place corn in microwave and cook on HIGH for 6 minutes. Carefully turn bag over and cook on HIGH for 4 more minutes. Remove carefully. Cool briefly, peel remaining husk and silk.
Serve hot with 1 teaspoon chili lime butter for each serving.