Served this at a Father’s Day BBQ pool party today. It is easy, different than your usual corn, and always a huge hit! Has a little kick to it, due to the habanero peppers, but you can add more or delete them for your crowd and spiciness tolerance.
Chili Lime Corn on the Cob
Ingredients:
- 6-10 ears of corn
- 2 sticks butter
- 1/2 bunch cilantro, chopped up
- 2 cloves garlic
- 1 habinero chili (or more if you dare)
- 1 lb. Mexican Cotija Cheese
- 2 limes
Directions:
- Peel back (but don’t break off ) husks of corn.
- Get all that yucky silk string stuff off, then put the husks back down
- put corn upside down in a big pot of water ( you want to soak them, because they’ll be BBQ’d later, husks on, and won’t catch fire this way.
- Get 2 sticks butter, cilantro, garlic, habanero pepper, and whip up in the food processor.
- bbq the corn, turning to brown. Then put on tray and pull husks back.
- Then with a pastry brush, put lots of butter mixture on, grated Mexican Cotija cheese, lime juice.
-Serve! Yummy!
