Grilled Chili Lime Corn

Corn season is coming!

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!

This grilled chili lime corn couldn’t be easier and it’s completely customizable. What makes it special is the compound butter. Compound butter is just butter with additional flavors added. In this case, I am adding chili powder and lime zest and a surprising ingredient – Better than Bouillon. It’s good for so much more than soups and stews! 

Ingredients:
6 ears corn
1 stick (1/2 cup) salted butter, softened to room temp.
1 tsp Better than Bouillon Chicken (or Vegetable) Base
1/4 tsp chili powder
zest of one lime

Directions:

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).Enjoy!

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Grilled Chili Lime Corn

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 78 kcal

Author Brandie @ The Country Cook

Ingredients

• 6 ears corn
• 1 stick (1/2 cup) salted butter softened to room temperature
• 1 tsp Better than Bouillon Chicken Base or Vegetable Base
• 1/4 tsp chili powder
• zest of one lime

Instructions

1. In a bowl, combine softened butter, Better than Bouillon Chicken Base, chili powder and zest of one lime.
2. Place butter mixture onto some plastic wrap. Then roll it up into a log form. Put it into the refrigerator until ready to use.
3. 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.
4. 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.
5. Carefully peel back the husks. The silks will easily be removed now that the corn is cooked.
6. Rub the chili lime butter on each piece of corn.
7. Sprinkle with chopped parsley or cilantro (optional).