Grilled Chili Lime Corn is so simple! No need to husk the corn beforehand! Place on grill then schmeared with a delicious chili-lime butter!
GRILLED CHILI LIME CORN
There's nothing quite like that first, fresh corn of the season. When you walk into the store or the farmer's market and the racks are practically bursting under the weight of all that corn. Corn is kinda nature's perfect veggie. It can cook right in the husk then all you have to do after cooking is peel back the husk and it creates a handle for easier eating. Gotta love it!
No worries! I have found if I substitute it with about 2-3 tablespoons of mayonnaise, it still tastes amazing and gives it more of an elote flavor.
Of course not. I think the chili powder and lime zest give this a nice zing and a good depth of flavor. You could use any seasoning you think would go well with corn - like smoked paprika or cajun seasoning.
If you want more char on your grilled corn, then go ahead and remove them from the husk. The husks add more of a "steaming" effect for the corn. I also think they make for a good handle when rubbing the corn with the butter.
This is actually as leftovers. I have actually cut the corn off the cob and added it to salads. Trust me on this one, it adds amazing flavors to your burrito bowls or taco salads!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- fresh corn
- salted butter
- Better than Bouillon Chicken
- chili powder
- lime
HOW TO MAKE THE BEST GRILLED CORN (IN THE HUSK):
In a bowl, combine softened butter, Better than Bouillon Chicken Base, chili powder and zest of one lime.
Use a fork to combine it together well.
Place butter mixture onto some plastic wrap. Then roll it up into a log form. Put it into the refrigerator until ready to use.
Preheat a grill to low-medium heat. Place ears of corn (un-husked) onto the grill. Don't place them over direct a flame (to keep the husk from burning). Or, to make it easier, you can place some aluminum foil over the grates. This will keep down any possible flare ups.
Close the lid and cook on low heat for about 10 minutes. Flip over and cook for an additional 10 minutes. Carefully remove them (using tongs) from the grill and allow them to cool before handling.
Carefully peel back the husks. The silks will easily be removed now that the corn is cooked.
Rub the chili lime butter on each piece of corn.
Sprinkle with chopped parsley or cilantro (optional). Or for more of an elote taste - try rolling the corn around in crumbled Cotija cheese!
CRAVING MORE RECIPES? GIVE THESE A TRY!
GRILLED CHILI LIME CORN
Ingredients
- 6 ears corn
- 1 stick (½ cup) salted butter softened to room temperature
- 1 teaspoon Better than Bouillon Chicken Base or Vegetable Base
- ¼ teaspoon chili powder
- zest of one lime
Instructions
- In a bowl, combine softened butter, Better than Bouillon Chicken Base, chili powder and zest of one lime.
- Place butter mixture onto some plastic wrap. Then roll it up into a log form. Put it into the refrigerator until ready to use.
- Preheat a grill to low-medium heat. Place ears of corn (unchecked) onto the grill. Don't place them over direct a flame (to keep the husk from burning). Or, to make it easier, you can place some aluminum foil over the grates. This will keep down any possible flare ups.
- Close the lid and cook on low heat for about 10 minutes. Flip over and cook for an additional 10 minutes. Carefully remove them (using tongs) from the grill and allow them to cool before handling.
- Carefully peel back the husks. The silks will easily be removed now that the corn is cooked.
- Rub the chili lime butter on each piece of corn.
- Sprinkle with chopped parsley or cilantro (optional).
Notes
- For more of an elote taste - try rolling the corn around in crumbled Cotija cheese after spreading the butter on the corn.
- If you can't find the chicken base, try substituting with 2 tablespoons of mayonnaise to add great flavor!
- You could use any seasoning you think would go well with corn - like smoked paprika or cajun seasoning.
- Use leftover corn in other recipes. Just cut the corn off the cob and use in taco salads or burrito bowls!
Tina Spencer
Where do you buy Better Than Bouillon base?