1stick(1/2 cup) salted buttersoftened to room temperature
1teaspoonBetter than Bouillon Chicken Baseor Vegetable Base
¼teaspoonchili 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!