Tuesday, May 31, 2011

Chili Roasted Corn on the Cob with Lime Cream

Servings: 6/ Preparation Time: 45 minutes

6 ears of fresh corn with husks
2 tablespoons butter, melted
2 tablespoons chili powder
1 teaspoon ground cumin
Salt and freshly ground pepper
½ cup sour cream
¼ cup cream
Juice of 1 medium lime (about 1 tablespoon)

Submerge the corn (with the husks) in cold water for at least 30 minutes and up to 1 hour.

Gently peel the husks away from the corn, leaving it connected at the stem. Clean the silk threads from the corn.
Stir together the melted butter, chili powder and cumin. Brush this mixture onto the corn.

Season with salt and pepper. Loosely rewrap the husks around the corn. Heat an outdoor grill over medium high heat. Grill the corn, turning often, watching carefully so that the husks do not burn. Transfer the corn to a platter.

For lime cream, whisk together both sour and regular cream with lime juice. Peel back the corn husks. Drizzle the lime cream over the corn. Garnish with an additional shake of chili powder.

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