4/5
(1 Votes)
Ingredients
- 10 ears of white corn
- 2 tablespoons olive oil
- Salt and Pepper
- 12 oz unsalted butter, softened
- 1/2 teaspoon ancho chili powder
- 2 1/2 teaspoons lime zest
- 2 teaspoons honey
Preparation
Step 1
Mix the butter, zest, ancho chili powder, and honey together. Salt to taste and put butter into butter dishes. I decorated mine with an extra pinch of ancho chili powder and lime zest. Set aside or refrigerate. Set your grill to high and drizzle olive oil evenly over the corn, rolling the ears to cover all sides. Sprinkle with salt and pepper, and cook until each side has a little color, about 2-3 minutes a side. Serve hot and butter with the back of a fork (it works better than a knife) and enjoy!
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