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Grilled Corn with Chile-Lime Spread

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Betty Crocker Kitchens
Updated Dec 3, 2009
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Hot off the grill in 30 minutes! Tangy lime juice and peel temper the spice from ground red chiles.

Grilled Corn with Chile-Lime Spread

  • Prep Time 25 min
  • Total 30 min
  • Servings 8
  • Ingredients 5
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Ingredients

  • 1/2 cup butter or margarine, softened
  • 1/2 teaspoon grated lime peel
  • 3 tablespoons lime juice
  • 1 to 2 teaspoons ground red chiles or chili powder
  • 8 ears corn (with husks)

Instructions

  • Step 
    1
    Heat gas or charcoal grill. In small bowl, mix all ingredients except corn.
  • Step 
    2
    Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons butter mixture; reserve remaining butter mixture. Pull husks up over ears.
  • Step 
    3
    Place corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning frequently, until tender. Let stand 5 minutes. Serve corn with remaining butter mixture.

Nutrition

230 Calories
13g Total Fat
4g Protein
26g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
8g
38%
Trans Fat
1/2g
Cholesterol
30mg
10%
Sodium
105mg
4%
Potassium
260mg
8%
Total Carbohydrate
26g
9%
Dietary Fiber
4g
18%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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