Guy Fieri’s Chili Lime Corn on the Cob
- Servings: 4
- Difficulty: Moderate
- Cook Time: 60-120 min
Shopping List:
- 4 ears of corn, in husk
- 3 tablespoons unsalted butter, at room temperature
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- ¼ teaspoon garlic, granulated
- ½ teaspoon salt
- ½ teaspoon black pepper, freshly cracked
Cooking Directions
- In a small bowl, combine butter, zest, chili powder, salt and pepper and set aside.
- Carefully peel back husk from ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30-45 minutes.
- Make sure to weigh down the ears so that they are fully submerged.
- Preheat a BBQ to medium, indirect heat.
- Alternate indoor method:
- Preheat a heavy grill pan, prefer cast iron, to medium high heat.
- Remove ears from water, drain, open husk, dry ear with paper towel and spread butter mixture evenly on corn.
- Fold husk back over corn and grill for 15-20 minutes.
- Serve immediately.
Tip: If indoor method is used, make sure to use a hood fan.
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