| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick unsalted butter |
|
|
softened |
|
|
Finely grated zest, colored |
|
|
peel of 2 limes |
| 6 |
|
Ears if sweet, tender corn |
|
|
shucked |
| 3 |
T |
Corn oil |
|
|
Mild chili powder blend, in |
|
|
a shaker |
INSTRUCTIONS
Cream together the butter and lime zest. Can be done up to 3 days
ahead. Preheat gas grill on medium-high or light charcoal fire and let
burn down to white coals. Position rack 6" above heat. Brush ears of
corn with corn oil, lay them on the grill. Cover grill. Cook corn,
turning once or twice, until it is hot and steaming and lightly marked
by the grill, 4 to 6 minutes. Serve, offering lime butter for
spreading and chili powder for shaking onto the corn. Posted to
CHILE-HEADS DIGEST V3 #309 by Judy Howle <howle@ebicom.net> on Apr 29,
1997
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