Leave the husks attached to the ears of corn for a handle when you eat. Be careful not to overcook. When grill marks are on too many of the kernels, the corn becomes dry. Visit Saturiwa Trading Company for more information about the ancho lime spice blend.
Ingredients
- 4 ears corn in husks
- Ancho lime butter
- Salt and pepper
- 1 stick unsalted butter, softened
- 2 teaspoons Saturiwa Sedona blend
- Salt, to taste
Instructions
1. Preheat a grill to medium-high heat. While grill is heating, place corn on top rack in-husk for 10 minutes.
2. Peel back corn husks, leaving them attached at the base of each ear of corn. Place corn on the grill and cook, turning every 3-5 minutes until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and tie back the husks to use as a handle.
3. For the best texture and flavor, cook corn just until light char marks form and the kernels are a bright color. Serve with ancho lime butter, salt and pepper.
To make ancho lime butter: Mix together butter and ancho chile lime spice blend until thoroughly combined. Shape into a log and wrap in wax paper. Keep refrigerated until ready to use.
