Recipes from Mexico :: Mexican Main Dishes for the Grill
Soak whole, unshucked ears of corn in water for a few hours or overnight. Place ears of corn over charcoal or in the ashes of a barbecue pit. Rotate the ears about every 5 mins. to avoid burning on one side. They will be ready in about 1/2 an hour, when the husks are beginning to scorch on every side and the interior is steaming. Lime Butter
3/4 c. (1 1/2 sticks) butter, softened
2 Tbsp. fresh Mexican lime juice
Salt, to taste Mash butter and lime juice together with a fork. Add salt and blend.
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