Chili-Lime Grilled Cornby Rory
Nothing screams summer in Iowa like corn on the cob. This flavorful grilled version is sweet, savory, and delicious.
Chili-Lime Grilled Corn
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Preheat grill to medium-high heat.
Combine 6 quarts of water and Kosher Salt in a large pot and bring to a boil. Add the corn and boil for seven minutes; remove and set aside.
In a small bowl, whisk together olive oils and chili powder and set aside.
Grill the corn until lightly chilled. Baste the corn with the olive oil mixture and serve.
For spicier grilled corn, substitute our Chili Powder, Hot in place of the Chili Powder, Medium the recipe calls for.