It’s summertime which for many folks means grilling out. I always enjoy eating things that are grilled but I’ll admit I am afraid of the grill. I know it’s a crazy thing to be afraid of but it’s true. Something about an unwieldy flame. But I’m determined to conquer my fear this summer.
I started on Father’s Day. By making my dad grill for his supper. I seasoned everything and got it ready – I just made him get the grill set up and put the food on and take it off. To me that’s a good compromise.
One of the things we made was corn on the cob. But it wasn’t your standard corn on the cob slathered in butter. I had just read through my Weight Watchers magazine that gave the tip on using lime juice and chili powder so I thought, why not.
Why not indeed. It was a hit with the family and so much healthier than a stick of butter on it.
5 ears of corn
Salt and pepper, to taste
Reynolds Wrap foil
Start your grill (or have someone start it for you) and let it heat up.
Pull the husks back from the corn (leaving them intact) and remove the silk strands. Cut limes in half and squeeze fresh lime juice over all sides of corn. Season with salt, pepper and chili seasoning.
Once seasoned, pull husks back up and then wrap the corn on the cob in foil. Place on the grill (on indirect heat) and cook for 20-30 minutes.