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

Recipe by LifeIsGood
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pull the husks back from the corn and remove the silks.
  • Pull the husks back into place around the corn.
  • Soak the ears in warm water for at least 30 minutes.
  • For the Chilie-Lime Butter:.
  • In a small bowl, whisk together the butter, chilie powder, lime juice, salt and pepper.
  • Preheat the grill.
  • Remove the corn from the water and pat dry.
  • Gently peel the husks back from the corn and brush the corn with the butter.
  • Pull the husks back around the corn and tie with a piece of husk or kitchen string to keep the husks around the corn.
  • 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.
  • The outer husks will burn, but the inner layers will protect the corn.
  • Remove the husks and serve immediately.
  • Pass additional chilie-lime butter.
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