Grilled Corn with Chile-Lime Spread QA testing
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Updated Apr 3, 2025
Hot off the grill in 30 minutes! Tangy lime juice and peel temper the spice from ground red chiles.
Grilled Corn with Chile-Lime Spread QA testing
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- Prep Time 25 min
- Total 30 min
- Servings 8
- Ingredients 5
Ingredients
- 1/2 cup butter or margarine, softened
- 1/2 teaspoon grated lime peel
- 3 tablespoons lime juice
- 1 to 2 teaspoons ground red chiles or chili powder
- 8 ears corn (with husks)
Instructions
-
Step1Heat gas or charcoal grill. In small bowl, mix all ingredients except corn.
-
Step2Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons butter mixture; reserve remaining butter mixture. Pull husks up over ears.
-
Step3Place corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning frequently, until tender. Let stand 5 minutes. Serve corn with remaining butter mixture.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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