We had this last night, and it was SOO good! Keith said it was the best corn he's ever tasted! You can really guess the measurements, you don't even really need to measure everything... you can't really screw this up (perfect for me!)
Grilled Corn with Chile-Lime Butter
(adapted from Williams-Sonoma)
Corn on the cob (however many you want, I did 4)
1/2 to 1/4 cup butter, softened
2-3 garlic cloves, minced
1/2- 1 T. chile powder (plus more if you like your's super-spicy)
large pinch cumin
large pinch paprika
about 2 T. chopped cilantro
1/4-1/2 lime
1 T. olive oil
salt & pepper
Remove the husks and silk from corn on the cob (however many you want). Rinse and set aside.
In a small bowl, combine butter and garlic with a wooden spoon until well blended. Add chili powder through cilantro, stirring until combined. Squeeze lime into mixture, and season with salt and pepper. Let sit for about 30 min. to combine flavors (I didn't do this, do to lack of time, and it was fine). Combine 1 T. of the finished butter with the olive oil, and brush or rub into corn until well coated (I needed to use more than the 1 T. of butter to completely cover the corn). Grill for about 5-6 min. or until it's slightly charred on all sides, but not completely burnt. It should be sweet and tender, but not blackened. Serve immediately.
You can save the leftover chili butter to serve with the corn, or spread on French bread, garlic-bread style, and grill or broil.
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