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Sweet Corn with Chili Lime Butter

Ingredients

  • 6-8 ears of shucked corn
  • 1/2 cup butter room temperature
  • 1 Tablespoon chili powder* or to taste
  • 1-2 limes
  • 1/2 cup parmesan cheese grated
  • Salt and pepper to taste
  • 1/4 cup milk
  • 1 Tablespoon sugar

Instructions

  • Bring a large pot of water to boiling over medium-high heat. Add milk and sugar and bring back to a boil.
  • Add sweet corn and boil for 7 minutes or until tender
  • Meanwhile, mix together butter, chili powder, juice from one 1 lime, salt and pepper and parmesan cheese. Set aside.
  • Serve sweet corn topped with chili butter and extra lime wedges and parmesan cheese on the side.

Notes

Some possible substitutions: replace the butter with sour cream or the parmesan cheese with cojita cheese.
I am a spice wimp but used more chili powder than expected. I’d start conservatively then increase to fit your family’s spice tolerance.
Grilling Instructions: Carefully peel back husks and remove the silk threads. Fold husks back into place. Submerge corn in a big bowl of water for approximately 15 minutes. Heat grill to medium-high heat. Cook corn for a couple minutes, then rotate and cook for a couple more minutes. Do this until corn is tender. If you want the grill marks on the corn, peel back the husks and place the corn directly on the grill.