Preheat a charcoal or gas grill for direct cooking over medium-high heat. Pull husks back leaving them attached at stem ends. Remove silk; gather husks over stem and tie with kitchen string to form a handle. Brush each ear with canola oil.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Time for a barbecue! Lather your grilled corn on the cob with this flavor-packed chili-lime sauce.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 ear(s) fresh sweet corn | ||
| Hy-Vee vegetable oil, for brushing | ||
| 2 tbsp. Hy-Vee mayonnaise | ||
| 2 tbsp. Hy-Vee sour cream | ||
| ½ tsp. Hy-Vee chili powder | ||
| ½ tsp. Hy-Vee lime zest, plus additional for garnish | ||
| 1 tsp. fresh lime juice | ||
| ¼ tsp. Hy-Vee honey | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper |
Things To Grab
- Charcoal or gas grill
- 100% cotton kitchen string
- Silicone pastry brush
Directions
Place corn over direct heat, keeping husk handles away from flame. Grill 10 to 12 minutes or until tender and slightly charred, turning frequently. Remove from grill; cool slightly.
Meanwhile, combine mayonnaise, sour cream, chili powder, lime zest, lime juice, and honey in a small bowl. Spread over grilled corn to serve. Sprinkle with additional lime zest and season with salt and black pepper.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 10mg
- Sodium: 70mg
- Total Carbohydrates: 20g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 6%