Serves 6 to 8
12 ears corn
½ cup butter
½ cup chili powder
1 teaspoon onion powder
1 teaspoon salt
- Shuck the corn and set aside. In a saucepan, melt butter, then whisk in chili powder, onion powder, and salt. Generously rub butter/spice mixture into corn and let sit so butter solidifies and doesn’t drip off, placing in refrigerator briefly if necessary.
- Light a grill to medium heat and place corn on the grill. Turn regularly to achieve proper charring while cooking long enough to heat inside of cob, about 10 minutes.
- To garnish, cut corn from cob or serve whole. Add cotija cheese (about 1 tablespoon per cob), cilantro, and lime.
- Recipe by Sheldon Lukow of Butchertown Hall in Nashville, Tennessee