Try Something Sunday - Chili Lime Grilled Corn on the Cob


What is it about making and eating food outside that makes everything taste just a little bit better?

For me it’s a combination of a few things:

1) The fact that I’m not heating up my house and messing up my kitchen relaxes me and make the cooking process more casual.

2) Almost anything tastes better with a little smoke flavor from the grill.

3) Time melts away just enough to not worry if it’s nearing the kids bedtime.

4) I can’t see the screen of my phone in sunshine so there are never any interruptions.

All of this said, my husband and I actually haven’t owned a BBQ for nearly 5 years. To be fair, before that we lived in Lethbridge AB on the edge of the city where there were constant winds of 80km/hr. For real. It took 2 1/2 hours to cook a burger. So yeah, we didn’t use the BBQ much there.  But I digress. In the last few weeks since we’ve purchased our new BBQ I’ve made it a task to use it as much as I can.  It’s been fun. You can cook almost anything on the grill and because we don’t eat a lot of “hunks of meat” I’ve had to be creative.  So far, it’s been great.

We’ve made Beer Can Chicken. Grilled Prosciutto and Tomato Pizzas, Grilled Sausage, Pepper and Onion Calzones, Grilled Pesto Shrimp Kabobs and some absolutely amazing Chili Lime Corn on the Cob.

I can tell you this. I won’t be boiling corn on the cob again.  But if you’ve tried it before and it was “meh,” then please try it again.  There is a method here and you have to follow it to have things turn out right. The spicy, tangy, salty chili lime addition really takes things over the edge. And there’s butter. Of course there is butter.

 

Grilled Chili Lime Corn on the Cob

 

Grilled Chili Lime Corn on the Cob

(serves 4)

4 ears on corn, husks ON

1 lime

2 tbsp. chili powder

1 tsp cumin

1 tsp paprika

1 tsp salt

1 tsp pepper

2 tbsp. butter

Directions:

1) Prepare the corn by removing the first few layers of husk. Leave on all the other husk as it will be the protection from the grill (so make sure you leave some all around the whole cob.)  Peel back the remaining husks about 4/5ths the way down. Remove all the silk and discard. Pull husks back up around the cob and place corn in a sink full of cold water for 30 minutes.  (DON”T skip this step.)

2) Prepare your Chili Lime Seasoning. In a small bowl mix together the chili powder, cumin, paprika, salt, pepper and the zest from one of the limes.

3) Preheat the BBQ with 2 burns on HIGH.

4) Remove the corn from the water and give it a shake to get off the drips.  Peel back the husks so you can get at the corn, but leave the husks attached.

5) Rub each corn with butter then liberally sprinkle on your Chili Lime Seasoning.  Close up the husks as tight as you can.

6) On the BBQ, we will be mostly cooking with indirect heat. Leave one burner on high.  We will cook on the OTHER burner, so turn this one down to MED-HIGH.

7) Place the corn on the MED-HIGH side of the BBQ directly on the grill.  Rotate the corn slightly every 2 minutes until it’s completely turned back the way you started. The husks will char a bit, this is ok.  Now turn this OFF.

8) Close the lid and continue to cook the corn over indirect heat, turning often, until the kernels are plump and bright yellow about 20-25 minutes.

9) When they are done, carefully remove the husks. Squeeze 1/4 of a lime over each cob of corn and enjoy.

 

 

What’s your favorite thing about cooking and eating outside?  Let me know in the comments below!

 

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