|Nutritional Guidelines (per serving)|
Packed with southwestern flavors under the husks of these corn cobs, then grilled to perfection, the end result is a delicious side dish, guaranteed to please your guests.
- 12 ears of corn
- 1 cup unsalted room temperature butter
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- zest and juice of 1 lime
- 1/4 cup cilantro leaves, finely chopped
Preheat grill for medium-high heat.
Prepare the corn by pulling back the husks and removing the silk.
Combine butter with spices, salt, lime zest, lime juice and cilantro leaves.
Apply butter mixture to corn and return the husks to the proper position, secure and roast until just done.
Place on the grill and cook for 10-12 minutes, turning occasionally.
Once corn kernels have softened, and butter mixture is nice and melted, remove from heat and serve.