Grilled Corn with Chili Lime Butter
Juicy grilled corn on the cob enhanced with a zesty and spicy chili lime butter. Perfect for sharing at summer barbecues or picnics.
Prep time: 10 minutesCook time: 15 minutesServes: 6
Ingredients
6 ears of corn, husked
1/2 cup unsalted butter, softened
1 tablespoon chili powder
1 teaspoon lime zest
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Fresh cilantro, chopped, for garnish
Instructions
1. Preheat the grill to medium-high heat.
2. In a bowl, combine the softened butter, chili powder, lime zest, lime juice, salt, and cayenne pepper until smooth.
3. Brush the corn with a small amount of the chili lime butter.
4. Place the corn on the grill, turning occasionally, and cook for 10-15 minutes until tender and slightly charred.
5. Remove from grill and generously slather the corn with the remaining chili lime butter.
6. Garnish with chopped cilantro before serving.
Storage
Store leftover corn in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, wrap the corn in aluminum foil and place on a grill or in an oven preheated to 350°F for 10-15 minutes until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
