Grilled Corn with Chile-Lime Spread

Grilled Corn with Chile-Lime Spread

Hot off the grill in 30 minutes! Tangy lime juice and peel temper the spice from ground red chiles.

Prep Time

25

Minutes

Total Time

30

Minutes

Makes

8

servings

1/2
cup butter or margarine, softened
1/2
teaspoon grated lime peel
3
tablespoons lime juice
1
to 2 teaspoons ground red chiles or chili powder
8
ears corn (with husks)
  1. Heat gas or charcoal grill. In small bowl, mix all ingredients except corn.
  2. Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons butter mixture; reserve remaining butter mixture. Pull husks up over ears.
  3. Place corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning frequently, until tender. Let stand 5 minutes. Serve corn with remaining butter mixture.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
For a less spicy version, substitute Old El Paso® taco seasoning mix (from 1 oz package) for the red chiles or chili powder.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 8g,
    • Trans Fat 1/2g),
  • Cholesterol 30mg;
  • Sodium 105mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 4g,
    • Sugars 3g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.