in Latin America

Chili-lime corn

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Ingredients for 8 servings:

  • 8 corn cobs (sweet corn)
  • 3 tbsp butter
  • 1 lime(s)
  • 2 tbsp chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

delicious Mexican variation for grilled corn

If there are any leaves surrounding the cob, fold back the leaves and clean the cob, removing any strings. Then fold the leaves back again and gently enclose the cob. If there are no leaves left on the corn, you can do without them, but you have to grill much more carefully. Grill the corn on the cob for 10-15 minutes, turning occasionally, until the kernels begin to brown. Now remove the leaves and brush the cob all over with butter. Grill for another 5 to 10 minutes, turning occasionally. Cut the limes into 8 wedges and squeeze one wedge over each cob and sprinkle with chili powder. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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