Prep 10 mins
Cook 10 mins
A southwest twist on corn on the cob. A truly flavorful experience! From Chatelaine August 2011. The taste of summer!
- Preheat BBQ to medium-high. Husk corn. Soak in water at least 5 minutes before grilling.
- Stir lime juice with chili powder, salt, and pepper in a small bowl. (We would suggest adding tequilla) Set aside.
- Place cobs on grill, using tongs to turn every 2 minutes until charred, about 10 min total. After each turn, brush the length of the cob with juice mixture. Transer to a platter. Serve when cool enough to handle.
5 stars! What a great way to enjoy fresh corn ton he cob. We loved it, and the fact that the recipe didn't call for any butter made it even that much better. Thanks so much for sharing this keeper of a recipe!
Wow, ever tasty! When corn is bountiful and you get tired of butter and salt, give this a try. You won't be disappointed!