Margarita Grilled Corn on the Cob

Grilled corn on the cob with a twist of lime and a little chili powder. Great for everyone!

Step: 1

Peel back the husks of each ear of corn, leaving them attached at the bottom. Remove the corn silk strings around the kernels. Return the husks back around the corn. Soak corn in a bowl of lukewarm water for 1 hour.

Step: 2

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

Step: 3

Mix salt and lime zest together in a bowl.

Step: 4

Remove corn from water and peel back husks, keeping them attached at the bottom. Pat corn dry using paper towels, leaving the husks wet. Brush the corn with melted butter and sprinkle lime salt and chili powder over the entire surface of each cob of corn.

Step: 5

Cook corn on the preheated grill, turning occasionally, until tender, about 25 minutes.

Per Serving: 185 calories; protein 3.2g; carbohydrates 18.3g; fat 12.8g; cholesterol 30.5mg; sodium 2750.5mg.

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This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do more often .