Grilled Corn on the Cob with Chile and Lime
Take your grilled corn to the next level with a bit of creme-lime sauce!
Ingredients
6 tablespoons yogurt
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder or ancho chile powder
1/4 teaspoon coarse kosher salt
8 ears of corn with husks
2 limes, halved or quartered
1/4 cup chopped fresh cilantro

 

Directions
Mix yogurt, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend.  Can be made 6 hours ahead. Cover and chill.

Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.

Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.




Read the original article by Bon Appetit

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