| 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 |
tb |
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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