Grilled Corn: 4-Ways

Ingredients

FOR THE CHIPOTLE LIME CORN

6 ears of corn
½ cup salted butter, melted
2 tablespoons lime juice
2 tablespoons minced chipotle in adobo sauce

FOR THE BARBECUE-STYLE CORN

6 ears of corn
⅔ cup barbecue sauce
¾ cup crushed barbecue potato chips

JALAPEÑO CHEDDAR CORN

6 ears of corn
¼ cup butter, melted
1 cup shredded Cheddar cheese
3 tablespoons jalapeño flakes

MEXICAN STREET STYLE CORN

6 ears of corn
¾ cup mayonnaise
½ cup shredded Parmesan cheese
3 tablespoons chilli powder

Preparation

1. Chipotle Lime Corn:

   1. Preheat grill to 200°C.
   2. Grill corn ears for 2 minutes per side in ¼ turn increments for a total of 8 minutes.
   3. Combine butter, lime juice and chipotle in a small bowl.
   4. Remove corn from grill.
   5. Brush corn with chipotle lime butter.

2. Barbecue-Style Corn:

   1. Preheat grill to 200°C.
   2. Grill corn ears for 2 minutes per side in ¼ turn increments for a total of 8 minutes.
   3. Remove corn from grill.
   4. Brush corn with barbecue sauce and top with crushed potato chips.

3. Jalapeño Cheddar Corn:

   1. Preheat grill to 200°C.
   2. Grill corn ears for 2 minutes per side in ¼ turn increments for a total of 8 minutes.
   3. Remove corn from grill.
   4. Brush corn with butter and top with Cheddar cheese and jalapeño flakes.

4. Mexican Street Style Corn:

   1. Preheat grill to 200°C.
   2. Grill corn ears for 2 minutes per side in ¼ turn increments for a total of 8 minutes.
   3. Remove corn from grill.
   4. Brush corn with mayonnaise and top with Parmesan cheese and chilli powder.