Great for bbq cooking!
Southwestern recipes and bbq cooking go hand in hand. Throw some flesh on the grill, and save room for some fresh corn-on-the-cob! This corn is seasoned with typical flavorings of Southwestern cuisine, so it serves as a tasty companion to grilled meats, fish, and poultry. Use only fresh ears of corn. Older, more mature ears will have more starch content and less sugar.
If you’re pulling your own corn, choose ears that have brown tassels. The ears should be well filled out, too. Get the corn from the field to the pot, grill, or oven as quickly as possible.
Holle’s Grilled Southwestern Corn recipe
What you’ll need:
- 4 ears of corn
- 4 tablespoons melted butter
- 2 tablespoons lime juice
- 1 teaspoon chipotle powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon onion powder
Directions: Shuck and silk corn. Rinse and pat dry.
Blend together butter and spices.
Place each ear of corn on a square of foil and drizzle with butter.
Close foil tightly and grill for 20 minutes, turning corn several times.
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