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Street Corn Named Desire

We are as curious as cats when it comes to street food in our travels. All those tiny stalls full of smoke and amazing aromas has us hovering nearby to catch a glimpse of local delicacies. When we see corn on the cob being prepared on the street, there is no stopping our desire to dig into those juicy kernels. Fresh corn was one of our favorite snacks in Lima, Peru. You could often catch us clutching giant grape sized kernels in our fists as we roved the city. To recreate the lip smacking memories, we decided to grill the more common variety of smaller kerneled cob then spice it up!


Serves 2                                                                Total time: 25 minutes


2 ears of husked corn                                         2.5 teaspoon chili powder
2 tablespoon vegetable oil                                 2 teaspoon lime zest
1 fresh lime
4 tablespoon unsalted butter


1. Peel the husk and remove the silk from corn cobs.*
2. Drizzle the vegetable oil over the kernels, enough to generously coat them.
3. Fire up the grill to 400 degrees F (204 degrees Celsius).
4. Let the cobs cook for 8 minutes on the heated grill rotating a quarter turn every 2 minutes.
5. Mix the butter and the lime zest in a small bowl.
6. Spread the mixture evenly over the cooked kernels.
7. Sprinkle chili powder over the corn cobs and squeeze lime juice over the seasonings.
8. Serve and enjoy!

* BT Tip: For an even better flavor profile, buy large kernel South American corn.


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