Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side. Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated. Peel back the corn husks, leaving on to use as handles while eating.
Preheat oven to 350 degrees F. Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.
In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside. Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes.
Corn is so common on my grill, I never thought of it as "blog worthy." At least that was until I slathered some finished ears in a chili–lime butter, creating an .
Chili lime butter adds a delicious finishing touch to grilled corn on the cob. Perfect to accompany any barbecue gathering, large or small. The butter can be .
Grilled Corn with Chili Lime Butter. 6 tablespoons (3/4 stick) butter, softened. 1/4 teaspoon chili powder. 1/2 teaspoon lime zest. 1 teaspoon fresh lime juice. 1/2 teaspoon jalapeÃ±o, finely chopped. 1/4 cup fine sea salt. 6 ears corn on the cob in the husks.
Brush ears of sweet corn with a mixture of lime juice seasoned with chili powder and just. Grilled Corn on the Cob Recipe – Butter, salt and a little pepper are all