Recipe - Grilled Corn On The Cob With Chili Butter

1 Stick unsalted butter,
softened
Finely grated zest (colored
peel) of 2 limes
6 Ears if sweet, tender corn,
shucked
3 tablespoon Corn oil
Mild chili powder blend, in
a shaker

Cream together the butter and lime zest. Can be done up to 3 days ahead.
Preheat gas grill on mediumhigh or light charcoal fire and let burn down
to white coals. Position rack 6" above heat. Brush ears of corn with corn
oil, lay them on the grill. Cover grill. Cook corn, turning once or twice,
until it is hot and steaming and lightly marked by the grill, 4 to 6
minutes. Serve, offering lime butter for spreading and chili powder for
shaking onto the corn. Posted to CHILEHEADS DIGEST V3 #309 by Judy Howle
howle@ebicom.net on Apr 29, 1997