4 ears sweet corn, shucked and cleaned
1 lime, wedges
½ stick butter, cut into pats (sub for olive oil)
Chili powder, for sprinkling
Salt
Grill corn on the cob or Simmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste.
Source: Rachel Ray
foodnetwork.com
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