Chili Lime Corn on the Cob
Introducing one of the easiest sides there is that can dress up any meal! The sauce adds a fiery kick and zesty zing that’s irresistible and oh so tasty. No grill is needed so you can make this from the comfort of home all year long! To be honest, I’m the biggest fan of corn as is, but toss on some spice to contrast the sweetness and I suddenly can’t get enough!
Ingredients:
3 ears of corn, shucked
3 tbsp ghee (this is my favorite!)
1 tsp chili powder
1 tsp pepper
1/2 tsp cayenne pepper
1/2 tsp paprika
juice of 1 lime (about 2 tbsp)
zest of 1 lime, for garnish (optional)
Directions:
Preheat the oven to 400°F and line a pan with parchment.
In a small saucepan, add the ghee and turn the heat up to low.
Once there’s about 1 tbsp of ghee left that has yet to fully melt, sprinkle in all four spices and stir well.
Let this sit on the stove for another 1-2 minutes so the flavors can all soak in.
Remove the saucepan from the heat, then squeeze and stir in the lime juice.
Set the ears of corn on the prepared pan. Ideally using a basting brush, or just the backside of a spoon, spread this mixture all over each ear of corn as evenly as possible. Try to coat them well!
Move the pan to the oven and let the corn cook for 24-26 minutes, flipping halfway. Follow up by broiling the corn for 2-3 minutes (feel free to flip them halfway again for a bit more of an even, charred finish).
Let it all cool for at least a few minutes, garnish with lime zest (if using), and enjoy!
