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Dine In: Grilled Corn, Two Ways

Southwest Grilled Corn with Garlic Lime Butter

I tried to grow corn in my garden this summer. It didn’t work. Part of my garden gets too much shade and that’s where the corn was planted, which I’ve noted for next summer.

In the meantime, Brookshire’s is full of locally grown corn I can grill to my heart’s content. I grill corn year-round; I vastly prefer it to steamed or boiled corn. I have two favorite ways to grill corn: with a Southwest-inspired rub and garlic lime butter and with bacon.

Grilling corn with bacon is delicious and so simple.

Remove the husk and silk, then wrap raw ears of corn with two slices of bacon. Wrap each piece of bacon-wrapped corn with aluminum foil and grill over medium-high heat, turning once, for about 15 minutes. Let cool for a few minutes before unwrapping.

Southwest Grilled Corn with Garlic Lime Butter

4 ears fresh corn
2 Tbsp cumin
2 tsp chili powder
2 tsp garlic salt
1 tsp sea salt
1/2 tsp cayenne pepper

Mix spices together and rub all over corn. Grill over low heat, turning four times until corn is lightly charred, about 15 minutes.

In the meantime, make Garlic Lime Butter.

1/2 cup butter, at room temperature
4 cloves garlic, minced
Juice of two limes

Combine butter, garlic and lime juice; mix well. Serve about 1 tablespoon Garlic Lime Butter over Southwest Grilled Corn.

Nutritional Information: Calories Per Serving: 169, Calories from Fat: 108, Fat: 12 g, Cholesterol: 31 mg, Sodium: 84 mg, Carbohydrates: 16 g, Fiber: 2 g, Sugar: 3 g, Protein: 2 g

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