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.
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
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.
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
I ate my corn with a bone-in ribeye and a baked potato with
fresh chive sour cream!