Memorial Day weekend is pretty much the kick-off for our season at the b&b, so that means a busy holiday weekend for me. I didn't get out in the boat, or to the beach, or even to the Memorial Day Service, but we did do some grilling for dinner.
We had Tomato, Basil, and Garlic Pork Chops and grilled corn.
Here is the recipe I used for the corn:
Grilled Corn w/ Chili-Lime Butter
1) Prepare Chili-Lime Butter (below).
2) 4-6 ears corn (I used fresh corn that had the husk/silk removed). We brushed each piece with the Chili-Lime Butter and wrapped individually in heavy foil.
If using corn in husk: Remove large outer husks from each ear of corn; turn back inner husks and remove silk. Spread each ear with about 2 tsp. Chili-Lime Butter. Pull husks up over ears; tie with fine wire. Reserve remaining butter to put on corn when serving.
3) Grill corn on medium heat for 25 minutes, turning frequently.
4) Serve with remaining butter.
1/2 cup butter- softened
1/2 tsp. lime zest
3 T. lime juice
1 tsp. chili powder
Mix all ingredients. Makes about 2/3 cup.