Grilled Sweet Corn With Ancho Chili Lime Butter

Grilled Sweet Corn With Ancho Chili Lime Butter


4 Ears of Fresh Sweet Corn, in husks

Ancho Chili Lime Butter
4 Tbsp Unsalted Butter
1/2 tsp Ancho Chili Powder
Zest of 1 Big Lime
Sea Salt, to taste

Grilling Method: Direct Medium Heat (Charcoal Only)


Place the aluminum pan or small saucepan on the grill. Add butter, Ancho chile powder, lime zest and sea salt. Bring the mixture to a boil. Remove and set aside.

Spread the burn down charcoal evenly. Place the ears of corn in a single layer on the charcoal. When the husks blackened, turn over and grill the other side. Remove and let it cool for a few minutes.

Remove and discard the corn husks and silk. Return the ears of corn to the grill over direct heat and brush with the Ancho chile mixtures. Turn and brush the corn with butter mixtures frequently. Remove and serve warm or at room temperature.

Serves 4


Popular Posts