There’s nothing more delicious than grilled corn on the cob.
This already sweet, summer vegetable treat is at its best on the grill.
Due to the natural sugar content in the corn, a nice char develops… creating a smokey, caramelized flavor.
But wait, there’s more.
Slather our Chili Lime Butter over the corn while it’s hot off the grill. It’s spicy-sweet-citrus heaven!
We love to serve this grilled corn on the cob with our Black Bean Crispy Tacos or alongside a good burger.
It’s also delicious on our Southwestern Chicken Salad. Simply cut the butter kernels off the cob and sprinkle atop the salad.
Don’t have a grill?
A good quality grill pan will yield wonderful results. We like this one from Lodge, as the cast iron gets very hot… just like a grill.
Lodge Cast Iron Reversible Grill Pan. Click the image to purchase on Amazon.com.
| Prep Time | 7 minutes |
| Cook Time | 15 minutes |
| Servings |
servings |
Ingredients
- 6 ears corn husks and silk removed
- 1/2 cup Chili Lime Butter
- 2 tablespoons butter melted
- 1 tablespoon cilantro chopped; optional garnish
Ingredients
| |
Instructions
- Prepare chili lime butter. Set aside.
- Preheat grill or grill pan to medium. Brush corn with melted butter. When hot, place ears of corn on grill with tongs.
- Cook corn for 15 minutes. Rotate every 3 minutes for even coloring. When rotating, brush with melted butter if needed. If corn caramelizes too quickly, reduce heat to medium-low.
- Plate corn on the cob. Dollop chili lime butter on warm corn. Adjust seasoning to taste.
Recipe Notes
Check ingredients and/or manufacturer's website to ensure spices are gluten free.
Instead of grilling, the corn can be roasted at 400 degrees Fahrenheit for 15 minutes. Extra butter can be stored in the refrigerator for a week, or frozen in a freezer proof container for up to 6 months.
Recipe courtesy of www.sisterspicekitchen.com © 2018 Spice Brands, Inc. All rights reserved.
