One thing that son-in-law Chris requested for his birthday meal was corn on the cob. I am making beef and beans, so I though some chili powder would be the spice to use. Since I was making a big pot of Santa Maria beans, I did not want a whole ear per person, cutting them into quarter seemed the solution.
For the chili powder you may use a single pepper chili powder—like ancho chili—or something labeled “Chili Powder.” These powders are usually a blend of chili, cumin, coriander and other spices. I would have normally use the first, but some how I have run out and was forced to use the blend.
Note: I had originally planned to grill them on the barbecue, but my gas tank was low—the one advantage of using charcoal, you can tell if you are running out.
Karl’s Grilled Chili Corn
2 Tbs. unsalted butter (olive oil for Vegan)
2-3 cloves garlic, crushed
3 ears of white corn (or one ear per person)
1 tsp. chili powder
1. Melt the butter in a small cup.
Tip: Start with 30 seconds and keep a close eye on it so that it does not boil over.
2. Add the crushed garlic to the butter.
Tip: I used to add the garlic to the butter before I microwaved it, but it made the microwave smell like garlic for days.
3. Brush the garlic butter over the corn.
4. Sprinkle the chili powder over the corn.
5. Grill the corn over the barbecue for 15-20 minutes, until starting to char.
Note: Put the corn under the broiler.
6. Cut each ear into four 1½ inch pieces.
7. Transfer to a serving bowl and serve warm.