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Chili-lime Roasted Corn
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Description
Best way ever to do corn on the cob, incredibly light with a terrific lime, powdered red pepper, and salt ratio.
Ingredients
- 6 ears Corn
- 1 stick Butter
- 2 Tablespoons Cayenne Pepper
- 1 teaspoon Salt
- 2 teaspoons Pepper
- 4 whole Limes, Halved
Preparation
Shuck, wash and dry each ear of corn. Grill corn over medium-low heat, turning each, until browned or almost charred and cooked through. Take off heat.
Smear some butter onto sides of corn.
In a bowl, mix cayenne, salt and pepper. Dip each lime into chili-salt mixture. Rub the seasoned lime wedge over corn, squeezing lime juice over cob.
Serve warm.
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