Chile Butter Corn on the Cob
Fresh corn with a delicious chile and garlic butter grilled in a foil packet. Ready in about 30 minutes.
Servings: 4 servings
Calories: 183kcal
Ingredients
- 4 ears corn on the cob
- ¼ cup salted butter softened
- 1 teaspoon granulated garlic
- 1 teaspoon green chile powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Remove husks and silks from corn.
- Use a large piece of heavy duty foil that is big enough to create a foil packet. Place corn over foil.
- In a bowl mix softened butter with chile powder, garlic, onion, salt and pepper.
- Spread over corn.
- Fold foil around the corn creating a sealed packet.
- Cook over indirect grill fire, about 400° for about 25 minutes.
- Remove from grill and leave in foil packet until ready to serve.
- Carefully open foil packet, it may steam.
- Cut corn in half if desired for serving.
Notes
How to Store and Reheat:
Store leftover corn in a zip top bag in the refrigerator up to 3 days. To reheat corn, slice corn from the cob and heat in a skillet with additional butter over medium heat. Corn on the cob can also be reheated in a covered pan with a tablespoon or two of water, over medium- high heat.Nutrition
Serving: 1g | Calories: 183kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 556mg | Fiber: 2g | Sugar: 4g