Chili-Lime Grilled Corn-on-the-Cob

The perfect grilled corn for a summer barbeque! Always a huge success because it is the perfect mix of spicy and tangy. It is also a great option for the grill because there is no need to smother the corn in butter to make it taste good. Goes great with barbequed steaks or chicken.

Step: 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step: 2

Soak husked ears of corn in a bowl of water for 5 to 10 minutes. Mix lime juice, chili powder, salt, and black pepper in a separate bowl.

Step: 3

Remove corn from water and grill, turning often, until corn is golden brown on all sides, 3 to 5 minutes per side. Brush ears with seasoned lime juice as you turn the corn.

Per Serving: 87 calories; protein 3.1g; carbohydrates 19.6g; fat 1.3g; sodium 53.1mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do more often .