“It is officially that time of the year when you get invited to an “on the fly” barbeque. What to bring on short notice is always the challenge. My go-to satiating option is grilled chili lime corn on the cob. It’s easy to transport and super quick to prepare in a pinch. Corn adds a complementary side option to the usual meat-laden dishes at every barbeque.
I recommend picking up a quality pastry brush for the recipe. A pastry brush, though sometimes overlooked thought of as an obscure kitchen utensil, is very versatile and needs to be in every kitchen to spread marinade on your next steak and corn on the cob dinner.” – Joe
- 6 ears of corn- shucked and rinsed with cold water
- 3 tablespoons of butter, cut in half
- 2 tablespoons scallions sliced
For the marinade:
- 1 tablespoon chili powder
- 1 teaspoon crushed red chili flake
- 1/2 teaspoon Slap Ya Mamma (or other chili powder seasoning mix)
- 1 lime zested
- 1/2 lime juiced
Fire up the grill.
Thoroughly mix all your ingredients for the marinade in a bowl.
Tear six, 12 inch pieces of aluminum foil and set aside.
Put aluminum foil down first. Place corn on foil. With a pastry brush, baste the corn with the marinade.
Add a 1/2 table spoon of butter. Wrap up the corn.
Repeat until corn is complete.
Place on a hot grill for five minutes.
Rotate and cook the corn for another five minutes.
Unwrap the corn from the foil and place on a serving platter and garnish with the cut scallions.