Let’s barbecue this weekend! New Canaan based Little’s Specialty Foods knows how to add just the right touch to your fresh corn on the cob. This recipe, which is great for six, can be prepped before hand and brought out when you are ready to grill. The combination of tastes adds a spicy zest to your dinner.
Grilled Corn on the Cob with Red Chili Lime Butter and Feta Cheese
6 ears corn, in their husks
1 Tbsp. Little’s Red Chili Lime Seasoning Blend
1 stick (1/2 cup) butter, at room temperature
1 cup feta cheese
Preheat the grill to medium-high heat. Pull the outer husks and strip away the corn silk. Fold husks back in place and soak in a large bowl of cold water for 15 minutes.3. In a small bowl, blend together seasoning blend and butter until combined. Set aside. Remove corn from the water and drain. Place corn on the grill until the husks start to blacken for about 15-20 minutes, turning every 5 minutes. Peel back or completely remove husks. Lightly brush the chili lime butter on the corn and top with crumbled feta cheese. Add additional seasoning to taste, if desired.