Gibraltar's Grilled Corn on the Cob with Chili Lime Butter (Elote a la Parrilla con Mantequilla de Chile y Limón de Gibraltar)
Elote a la Parrilla con Mantequilla de Chile y Limón de Gibraltar (Gibraltar's Grilled Corn on the Cob with Chili Lime Butter) is a delicious and flavorful dish that is popular in Gibraltarian cuisine. This recipe combines the smoky flavors of grilled corn with the zesty kick of chili lime butter, creating a perfect side dish for any barbecue or outdoor gathering.
Ingredients
- 4 ears of corn, husked
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- Zest of 1 lime
- Juice of 1 lime
- Salt to taste
Instructions
- Preheat the grill to medium-high heat.
- Grill the corn, turning occasionally, until charred in spots, about 8-10 minutes.
- In a small bowl, mix the softened butter, chili powder, cayenne pepper, lime zest, lime juice, and salt until well combined.
- Spread the chili lime butter over the grilled corn while it's still hot.
- Serve immediately and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Fat
- 8g
- Protein
- 4g
Supplies
Grill Tongs
Tools
Small bowl Grater/zester
Serving suggestions
Serve the Elote a la Parrilla con Mantequilla de Chile y Limón de Gibraltar as a side dish for grilled meats, seafood, or as part of a barbecue spread.
Tips & tricks
For an extra kick of flavor, sprinkle some crumbled cotija cheese and chopped cilantro over the chili lime butter before serving.
Cost
$8