Dinnertime: Grilled Corn with Chili, Garlic and Lime Butter

This corn goes great with the "Frenchie" burger recipe I posted last week, but you can serve it with almost any grilled food.

Ingredients

6 ears of summer corn

1/2 stick of butter

1 tablespoon of chili powder

1 clove garlic

1/8 of a lime

Salt to taste

Shuck your corn, but don't pull the shucks all the way off the bottom - you'll want to peel them back just enough to get rid of all the "hairs" on the corn, then pull the shucks back over the corn to protect it.  Grill the corn over medium heat until parts of it are nice and seared (about 10 minutes). Be sure to turn the corn at least 2 times as it's cooking.

While the corn is grilling, grab your clove of garlic, and leaving the skin on, dry roast in a small skillet over medium-high heat, flipping over to blacken each side. 

Once it's done roasting (about 5 minutes), pull the skin off and mince into a glass mixing container with the chili powder and salt. 

Add the 1/2 stick of butter (I slice it up so it melts easier) and melt in the microwave for about 20 seconds at a time until the butter is melted but not super oily. Squeeze the juice from the lime into the mixing cup and stir well.

Brush over the grilled corn. You can refrigerate the rest as needed.

Serves 6! Enjoy!