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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 ears of corn 133g Recipe makes 6 ears of corn) The following items or measurements are not included below: 1/2 teaspoon lime zest |
||
| Calories 229 | ||
| Calories from Fat 117 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.1g | 20% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 102mg | 4% | |
| Potassium 300mg | 8% | |
| Total Carbohydrate 29.8g | 9% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 3.8g | ||
| Protein 4.1g | 8% | |
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Grilled Corn With Chili Lime Butter
By: Chef Kate
May 25, 2006
Chili lime butter adds a delicious finishing touch to grilled corn on the cob. Perfect to accompany any barbecue gathering, large or small. The butter can be flavored one day ahead and then brought to room temperature before serving.
6 ears of corn
Ingredients
- 6 tablespoons butter, softened
- 1/4 teaspoon chili powder
- 1/2 teaspoon lime zest
- 1 teaspoon fresh lime juice
- 1/2 teaspoon jalapeno, minced (or to taste)
- salt
- 6 ears corn, in the husks
Directions
1
Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt and mix well.2
Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften.3
Heat grill to medium-high.4
Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total.5
Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.6
Serve the corn immediately with the chili lime butter.7
Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: Dr. Jenny
On Jul 6, 2008
DH and I served this corn last night as a side to Armenian Herb Marinade Grilled Chicken Breasts. This was a nice, different way for us to enjoy our grilled corn. We love our food spicy, so we thought the jalapeno was a nice addition to give the corn some kick. Both of us thought the lime was a little too prominent for our tastes, but acknowledge that this may be more of a personal preference. Thanks for exposing us to something very different from our norm. Made for ZWT4 Family Picks.
From: Wildflour
On Jun 9, 2008
Wonderful flavors!!!! I made this slightly differently, though, hope you don't mind. It isn't "corn season" yet ("knee-high by the 4th of July"), and when we do finally get corn out here in NJ it is absolutely pitiful. (I'm from the midwest, and sure do miss it!) So, I opted for canned. I drained all the juice and added the butter mixure and just kind of stir-fried it in my cast iron skillet for about 20 seconds. All the flavors were there, it just wasn't on the cob. Hope that was ok. But we really LOVED it!!! (Maybe this will be an option for others as well, when corn on the cob isn't readily available. 
Thanks so very much!! Made for the ZWT4
From: *Parsley*
On May 31, 2006
Mmmmmm.....buttery and spicy! This butter tastes great on fresh grilled corn. I followed the amounts just as written and it was just the right amount of heat/spiciness. (My oldest son is completely in love with this corn.) I'll be making this again. Thanx for sharing!
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