Camping recipe's #8, Corn w/ Chili Lime Butter |
| Name: |
Victoria Tristan |
| Base: |
NAS Whidbey Island |
| Recipe: |
Ingredients
6 ears corn, husked
1/4 pound butter at room temperature, plus 3 tablespoons
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Zest of 1 lime
Juice of 1/2 lime
Kosher salt
Freshly ground black pepper
Lime wedges for serving
Type of fire: direct
Grill heat: high
Procedures
1
In a small bowl, whisk together 1/4 pound of the butter, chili powder, cayenne pepper, lime zest, and lime juice until thoroughly combined Set aside.
2
Lightly butter the corn with the remaining butter and season with salt and pepper to taste. Wrap ears individually in aluminum foil.
3
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from the grill and let cool for 3 to 5 minutes.
4
Open the foil, slather each ear in the chili-lime butter, and serve with the lime wedges.
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