Corn grilled in its husk stays juicy and sweet, and the edges get a smoky scent. With hot butter and lime, it's the best thing to eat next to a barbecue.
Remove only the outer husks from the corn, pull off the silk, press the inner husks back into place and soak the corn in a bowl of cold water for 20 minutes.
Bowl
2
Heat the grill to high.
Charcoal grill
3
Mix the butter, paprika and salt in a small bowl.
Bowl
4
Grill the corn 10–15 minutes, turning, until it is lightly charred on all sides.
Charcoal grillTongs
5
Remove the husks and spread the butter mixture generously over the corn and drizzle the lime juice on top.
Pastry brush
6
Transfer to a serving plate.
Plate
207calories
5 gprotein
26 gcarbs
11 gfat
● protein 9%● carbs 47%● fat 44%
Per serving (169 g), of 4 servings
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⚖ About the ingredients
Corn: measured in pieces: one ≈ 150 g · 86 kcal per 100 g · More about Corn →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Softened butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Softened butter →
Lime juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 25 kcal per 100 g · More about Lime juice →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
🔧 Tools needed (5)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Bowl· Also works: Pot (None)
Tongs· Also works: Turner (None)· 💡 Workaround, changes the dish: Fork (Pierces the meat)
Plate· Also works: Serving platter (None)
Charcoal grill· 💡 Workaround, changes the dish: Gas grill (No smoky flavor) · Grill pan (Indoors, no smoke) · Broiler (Broiler)
By the steps, as the recipe is built now: another version or addition can change the list.
