Grilled Corn with Ancho Chile and Lime Butter

Cooking Recipes Catalogue

Ancho chile peppers and fresh lime juice add a Southwestern flair to grilled corn-on-the-cob.

INGREDIENTS (for 8 servings):


  • Remove husks and silk strands from corn-on-the-cob.
  • Combine butter with lime juice and seasonings. Mix until well combined. Spread half of butter mixture lightly over corn. Set remaining half of flavored butter aside.
  • Place corn on preheated grill over medium heat and cook 6-7 minutes, turning often enough to cook on all sides without burning. Serve corn hot with remaining soft chile butter.