Grilled Corn on the Cob (Mahindi Choma) with Chili-Lime Butter

Ingredients

• 4 ears Corn on the Cob
• 1/4 cup Butter
• 1 tablespoon Lime Juice
• 1/2 teaspoon Chili Powder
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Carefully peel back the husks from the 4 ears of corn on the cob, then remove all of the silk strands from each ear.
2. 2In a small bowl, combine the 1/4 cup of softened butter, 1 tablespoon of lime juice, 1/2 teaspoon of chili powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir these ingredients together until they are well mixed and form a uniform chili-lime butter.
3. 3Preheat an outdoor grill to medium heat, aiming for a temperature between 350°F and 375°F (175°C and 190°C).
4. 4Place the prepared 4 ears of corn directly onto the preheated grill. Grill the corn for 10 to 15 minutes, turning each ear every 2-3 minutes, until the kernels are tender when pierced with a fork and have some slightly charred spots on all sides.
5. 5Immediately after removing the corn from the grill, use a pastry brush or spoon to generously spread the prepared chili-lime butter all over each of the 4 grilled ears of corn. Serve the grilled corn on the cob right away.

Substitutions

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