Epicurean Vegan

I love this recipe for corn on the cob—the perfect combo of chili powder and lime zest. The original recipe, from Guy Fieri, calls for leaving the husks on, but I usually just use foil–a lot easier, but I’ll give directions for leaving the husks on, too. Corn on the cob also has it’s health benefits: Corn is full of resistant starch (like fiber) and phenolic compounds, both of which help prevent colon cancer.

INGREDIENTS:

4 Tbs butter, at room temp (I microwaved for 30 secs and let it cool)

1 tsp lime zest

1 tsp  chili powder

1/2 tsp  salt

1/2 tsp black pepper

1/4 tsp granulated garlic (I used garlic powder)

6 ears of corn

DIRECTIONS:

Soak ears of corn in water for 30-60 mins. Combine all ingredients (except corn) into a resealable zip bag. Drain and pat each cob with a paper towel. Place each ear of corn into the the bag, one at a time, and cover each cob thoroughly with marinade. Wrap with foil.

Place on a grill for indirect medium heat (350-450 degrees) for about 15-20 minutes. If leaving the husks on, peel back to soak and cover with marinade and then cover again with husks and grill.