Mexican Corn on the Cob

I LOOOOOOVE corn. Especially when I see it again after two days of eating it. Too much?

Grilled corn is the best.

And last year, my BFF Stacy (whose amazing blog you should also check out: showed me the best way to do it!


Mexican Grilled Corn

Corn on the Cob with Husks still attached

Cilantro-Lime Butter

1 Stick Unsalted Butter, softened

Garlic Powder

Chili Powder

Handful of Chopped Cilantro

Lime Juice

Making the butter is pretty complicated. Whip up your butter with all of the seasonings, cilantro and juice from one half of a lime. Set it aside.

IMG_7058Take a break.

Sit down.

Sip a vino.

That was taxing.

Leaving the husks completely attached, peal them back so you can remove all the corn hairs. That’s the scientifical term for it. Rinse the corn and get the husks pretty damp and fold them back over the cob. Microwave them all together on high for about 5 minutes.

On a preheated grill (Medium Low), grill your corn for about 5 minutes on each side. The husks might catch fire. Do not fear. God is with us. Also, if there are any dried kernels, they may pop. This might scare your very nosy dog, if she is snooping around the grill like mine.

Once you’re confident your corn is cooked all the way through, remove them from the grill and cut the husks completely off.

Let them cool for a bit and cover that crap with some delicious butter!

Happy Summer Time Eatings!