It’s Grillin Time!

This weekend it’s warm and sunny here, so I’m celebrating with recipes for the grill. I have one for today, and another wonderful recipe coming your way tomorrow to celebrate Daylight Savings Time.

This grilled corn recipe will be wonderful for summer barbecues and backyard parties. It’s simple, but it packs a punch of flavor.

My husband puts Tabasco^® on everything! So this recipe is for him.

Chipotle Grilled Corn on the Cob

2 ears corn on the cob
2 tablespoons Tabasco^® chipotle pepper sauce
2 tablespoons butter or margarine, melted
1 tablespoon fresh lime juice
2 tablespoons fresh chopped cilantro
1/4 cup crumbled feta or queso fresco cheese
Lime wedges

Preheat grill or preheat oven to 400º F.

Carefully pull back husks from corn; remove silk. Soak corn in water to cover for 20 minutes so it does not burn. Drain well.

Meanwhile, combine Tabasco chipotle pepper sauce, butter and lime juice in small bowl. Pull back husks and brush each cob with chipotle butter; fold husks back over corn. Tie top of each husk with a long strand of husk to close.
Grill or cook in oven 10 minutes, turning occasionally.

To serve, remove husks from corn. Sprinkle with cilantro and crumbled cheese. Serve with lime wedges.

Makes 4 servings.

Nutritional information per serving: 110 Calories, 2 g protein, 8 g carbohydrate, 8 g fat, 25 mg cholesterol, 322 mg sodium

Are you firing up the grill this weekend?

Image and recipe courtesy of Tabasco®