You may also like
Categories:Viewed: 40 - Published at: 5 years ago
Ingredients
- 6 ears fresh corn (with husks)
- 12 cup softened butter
- 12 teaspoon finely shredded lime peel
- 1 tablespoon lime juice
- 14 teaspoon kosher salt or 14 teaspoon sea salt
- 18 teaspoon cayenne or fresh ground black pepper
- 18 teaspoon bottled hot pepper sauce
Method
- Carefully peel back corn husks but do not remove.
- Remove and discard the corn silk.
- Gently rinse the ears of corn.
- Pull the husks back up around the corn.
- Using 100% cotton kitchen string, tie the husks shut.
- Soak corn in enough water to cover for about 1 to 2 hours.
- Drain corn.
- To prepare the lime butter, in a medium bowl beat together softened butter, lime peel, lime juice, salt, pepper and hot pepper sauce.
- For a charcoal grill, grill drained corn on the rack of an uncovered grill directly over medium coals for 25 to 30 minutes or until the kernels are tender, turning once.
- (For a gas grill, preheat grill.
- Reduce heat to medium.
- Place drained corn on grill rack over heat.
- Cover and grill as above.)
- (For oven roasting, place drained corn on oven rack.
- Roast in a 400F oven for 25 to 30 minutes or until the kernels are tender.
- ).
- To serve, remove corn from grill or oven.
- Let stand for 5 minutes.
- Remove the strings from the corn; peel back husks.
- Serve immediately with the spicy lime butter.
