Corn Cooked in Husks on the Grill With Chile-Lime Butter

Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

Simple and delicious. This is a nice twist on grilled corn-on-the-cob because it includes a chilie-lime butter. The butter can be made up to 2 days ahead, covered and refrigerated. Just bring it back to room temperature before brushing on the corn. Enjoy!

Ingredients Nutrition

Directions

  1. Pull the husks back from the corn and remove the silks.
  2. Pull the husks back into place around the corn.
  3. Soak the ears in warm water for at least 30 minutes.
  4. For the Chilie-Lime Butter:.
  5. In a small bowl, whisk together the butter, chilie powder, lime juice, salt and pepper.
  6. Preheat the grill.
  7. Remove the corn from the water and pat dry.
  8. Gently peel the husks back from the corn and brush the corn with the butter.
  9. Pull the husks back around the corn and tie with a piece of husk or kitchen string to keep the husks around the corn.
  10. When the grill is hot, place the cobs on the rack and cook until the kernels are tender and lightly browned, about 20 minutes, turning occasionally.
  11. The outer husks will burn, but the inner layers will protect the corn.
  12. Remove the husks and serve immediately.
  13. Pass additional chilie-lime butter.
Most Helpful

This corn was very tasty and easy to make. Thanks for noting that the outer husks would burn, I might have thought there was a problem if you hadn't given the heads up.

blauden July 09, 2009

Great corn on the cob recipe! I really liked the tangy; yet earthy flavor of the butter mixture. It was such a nice change from just regular butter and s & p. Served this delicious corn with a grilled steak and fresh green beans with new potatoes. So good! Made for ZWT-8-Family Picks.

Nancy's Pantry September 03, 2012

Delicious! The flavor was great - nice little zip for the corn, which was nice and sweet. Thanks for sharing!

Starrynews August 24, 2009