• 11 Ratings

This recipe calls for grilled ears of corn sprinkled lightly with lime salt and chili powder tastes remarkably similar to the popular Mexican beverage.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Carefully peel back corn husks, but do not remove. Scrub ears with stiff brush to remove silks. Rinse ears. Pull husks back up around corn. Place in large pot; cover with water. Soak 2 to 4 hours; drain well. Peel back husks and pat corn dry with paper towels.

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Instructions Checklist
  • For lime salt, in small bowl stir together lime peel and salt. Brush some of the butter on corn. Sprinkle lightly with lime salt and chili powder. Fold husks back around ears. Tie husk tops with strips of corn husk or 100% cotton kitchen string.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • For charcoal grill, grill corn on rack of uncovered grill directly over medium coals for 25 to 30 minutes or until tender, turning and rearranging occasionally. (For gas grill, preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover; grill as above.)

Instructions Checklist
  • To serve, remove ties from corn; peel back husks. Pass remaining butter, lime salt, chili powder, and limes for squeezing.

Nutrition Facts

147 calories; 9 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 20 mg cholesterol; 553 mg sodium. 253 mg potassium; 17 g carbohydrates; 3 g fiber; 3 g sugar; 3 g protein; 486 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

Reviews

11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1