Here is recipe #4 in my Cooking with Beer Series ~ Chile Lime Beer Buttered Corn. This is one of the recipes I wanted to make the most as part of our Beer-BBQ using New Belgium’s Beers. I really thought that the lime and sea salt would be like taking a sip of a cold beer with fresh lime squeezed in it. I kicked it up with a little chili followed by the richness of butter.
I LOVE grilled corn and usually it needs nothing on it to be delicious when it’s freshly picked. However, I think this recipe changed my mind with every bite.
CHILI LIME BEER BUTTERED CORN
- 2 tbsp butter, melted
- 2 tbsp Fat Tire Amber Ale
- 1 tsp lime juice
- 1 tsp lime zest
- 1 tsp chili powder
- 4 ears corn, in husk
- Coarse sea salt and freshly ground black pepper to taste
1. Carefully peel back husk from ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears, and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
2. In a small bowl, combine butter through chili powder, and set aside.
3. Preheat a BBQ to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towels, and brush butter mixture evenly on corn. Fold husk back over corn and grill for 15 to 20 minutes.
4. Grill for 15-20 minutes. Allow to cool slightly, then, carefully pull husks back and season to taste with sea salt and black pepper.
Makes 4 servings, 1 cobb is 3 points+
Nutritional information per corn cobb using caloriecount.com
STEP – BY – STEP
I wanted the flavor of the beer to stand out yet be subtle on the corn so I went with Fat Tire Amber Ale.
Carefully remove the silky corn hair leaving the husks in tact.
Place in a bowl of water and put a plate or bowl on top to make sure the corn is completely submerged in the bowl of water. Soak for 30-45 minutes. This is important so your corn “steams” and your husks do not catch on fire.
Mix together your “secret” sauce.
Brush liberally on all the corn cobs and fold the husk back over.
Grill over medium heat for 15-20 minutes. I still caught my husks on fire lol
Remove husk and season with coarse sea salt and black pepper before serving.
Crunchy, sweet, salt, tangy with a little spice and beer in every bite.
NEW BELGIUM RECIPES POSTED
* Chili Lime BEER Buttered Corn
NEW BELGIUM RECIPE COMING UP NEXT
* Peach BEER-Berry Cobbler
* Plus all the “fixin’s” you need to go on the side for one awesome BEER-Becue!
Stay tuned for more from my last recipe ~ Dessert! for Cooking with BEER Series coming up tonight along with my Beer-BBQ Recap and My Weekly Menu!