Grilled corn on the cob is wonderful with just a little butter (maybe a lot of butter) and salt and pepper. But any time I can find a way to put the flavors of Mexico into my food, I just can’t resist. Corn on the cob is just crying out to be dressed up in a colorful new way and this is so simple and delicious!

 

 

When buying corn at the market, the husks should be bright green and fit snugly around the ear of corn. The kernels should be in tight rows right to the tip of the ear of corn, and be plump and milky. Peel back the outer green husk to check and see if the corn looks ok to you.

 

When you are ready to prepare the corn for the grill, peel off the first couple of layers of husk, leaving a few layers for protection. Clean out the silks and fold the husks back over the corn. The silks easily burn so it’s good to remove them.

 

Soak the whole cobs in a sink full of cold water for 15 minutes, making sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.

 

Now you are ready to place the prepared ears of corn on a medium heat grill. Rotate the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.

 

Allow the corn to slowly continue cooking for approximately 15 minutes.

 

Remove the corn form the grill with tongs or oven mitts. It will be very hot!!

 

Peel off the husks like a banana and spread the chili lime butter on the hot corn. You are ready to enjoy your spicy corn creation! Yum!

 

 

 

Oil the corn generously to keep it moist and place it on the grill. Rotate the corn as it chars making sure not to overcook or it will be mushy. Remove the corn to a platter and spread the chili lime butter on the hot corn. 

 

 

 

• 8 ears of corn with husks
• 1 stick of butter, room temperature
• 1/4 teaspoon chipotle chile powder or ancho chile powder, adjust if you like spicier
• 1/4 teaspoon coarse kosher salt
• 1/4 cup chopped fresh cilantro
• Zest of 2 Mexican limes or one regular lime
• 2 limes, halved or quartered to serve on side 

 

Place butter, chili powder, salt and lime zest in a bowl and combine until smooth.

 

  

Add chopped cilantro and juice of 1 Mexican lime. Reserve until corn is grilled. Spread on hot corn and enjoy!