Wednesday, 21 June 2017

Chili Lime Corn on Cob on Sticks

Add a bit of kick and zest to your corn on the cob.


Ingredients:

6 ears corn, husked
½ cup butter at room temperature, plus 3 tablespoons
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Zest of 1 lime
Juice of 1/2 lime
Kosher salt
Freshly ground black pepper
Lime wedges for serving
Optional: Grated Parmesan Cheese and Cilantro, finely chopped
BBQ Heat - Medium to High
12 skewers

Directions:

1.In a small bowl, whisk together ½ cup of the butter, chili powder, cayenne pepper, lime zest, and lime juice until thoroughly combined Set aside.

2.Break/cut each cob in half. Lightly butter the corn with the remaining 3 tablespoons of butter and season with salt and pepper to taste. Wrap 2 ears in each of the aluminum foil packets.

3.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.

4.Open the foil, insert skewers and slather each ear in the chili-lime butter. Serve with the lime wedges and sprinkle with Parmesan and cilantro.


Whisk together ½ cup of the butter, chili powder, cayenne pepper, lime zest, and lime juice until thoroughly combined
Break/cut each cob in half. Lightly butter the corn with the remaining 3 tablespoons of butter and season with salt and pepper to taste. 

Wrap 2 ears in each of the aluminum foil packets and bbq until tender and slightly charred, about 20 minutes.
Cool for 3-5 minutes.

Lather each ear in the chili-lime butter. 
Serve with the lime wedges and sprinkle with Parmesan cheese and cilantro.