Festive Firecracker Corn on the Cob

Allergens

Dairy (Butter)

Ingredients

• 6 large ears of corn, husked
• 1/2 cup unsalted butter, melted
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• Zest and juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 3 cups water

Instructions

1. In a small bowl, mix together melted butter, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, black pepper, and salt. Set aside.
2. Preheat your grill to medium heat. Soak the corn in water for 15 minutes.
3. Remove the corn from the water and pat dry. Brush each ear of corn with half of the butter mixture, making sure to cover every inch of the corn.
4. Wrap each cob in aluminum foil and place on the preheated grill. Cook for 15 minutes.
5. In a small saucepan, combine lime zest, lime juice, and remaining butter mixture. Heat over low heat until melted and combined.
6. Carefully remove corn from the grill, unwrap, and brush with the lime butter mixture. Sprinkle with fresh cilantro and serve immediately.

Chef’s Insight

The key to perfect grilled corn is to soak it in water beforehand to prevent burning and then brushing it generously with the spiced butter mixture for a flavor explosion.

Notes

Be sure to use fresh corn for the best results. The corn should be slightly firm when cooked to maintain its texture.