Grilled corn on the cob is sort of a staple around The Hill Hangout when we have a holiday cookout. Tomorrow we’re having a few friends over, so I wanted a new butter to serve on grilled corn so it would be, you know, FANCY. I’d seen chili lime butter recipes floating around ye olde interweb, so I thought I’d give it a try. The ingredients could not be any more simple.
You’re going to blend a stick of butter (softened to room temperature), the juice of a lime, and two teaspoons of chili powder with a blender.
When you have it all thoroughly mixed, you’re ready to transfer it to a ramekin or other small dish. Then place in fridge for a few hours to firm up again.
Told you it was simple.
Serve Chili Lime Butter on your hot, grilled corn for a fun and festive side dish. And also a fancy one.