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

LifeIsGood's Note:

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!

• Total Time: 1 hrs 5 mins
• Prep Time: 45 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 6 ears corn, in the husks

Chile-Lime Butter

• 4 tablespoons unsalted butter, softened
• 2 teaspoons chili powder
• 2 teaspoons fresh lime juice
• kosher salt & freshly ground black pepper, to taste

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.

Reviews

[Chef #1138195]

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.

[Nancy's Pantry]

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.

[IngridH]

I just loved the chile-lime butter! The flavor really worked with the sweet corn and the smokey flavor from charring the husks. I didn't need to tie them shut, just pulled the husk back into place and tossed them on the grill. Yummy! Made for ZWT8