Grilled Corn with Chili Lime Butter

It's still Girl meets Grill Friday! The storms have cleared in Chicago and I wanted to share a sunny side dish. To make my chili lime butter I used Tajin Classico versus chili powder. Tajin is one of my favorite authentic Mexican seasonings. It is made of 100% Mexican Chiles and is gluten free. ¡Muy delicioso! The chili lime butter adds a great finishing touch and flavor to the grilled corn on the cob. You can make the butter a day prior and just bring it to room temperature before serving.

ingredients

2 ears of corn on the cob,  remove all but a thin layer of husk

2 Tablespoons of butter, softened 

1/2 Teaspoon Tajin Seasoning

1 teaspoon fresh lime juice

Lime wedges

preparation

Chili Lime Butter

Place butter in a small bowl or ramekin, add in Tajin seasoning and lime juice. Mix well. Cover and place in the refrigerator until ready to serve.  

Grilled Corn

Preheat grill to medium high heat. 

Place corn on the grill. 

Cook for about 10-15 minutes, rotating the corn so all the

sides are cooked evenly. Remove corn from grill; cool the

corn slightly before handling. Peel the remaining husk away

(and stringy things) and place corn back on the grill for

several more minutes.

Serve corn immediately with chili lime butter and fresh 

lime wedges. 

I ate my corn with a bone-in ribeye and a baked potato with 

fresh chive sour cream!