Just because school has started back, doesn’t mean you need to abandon your grill just yet. Grilling up fresh summer vegetables gives them such a wonderful, deep flavor. I have been grilling up a storm. From chicken and peach skewers to grilled corn with basil butter sauce. This is my new favorite though. I love the brightness that the fresh lime juice and zest adds to the dish.
Soak corn with husks on for at least an hour, maybe more. Pre-heat grill to medium high. Keep a watchful eye on corn and rotate often. You want it to look charred all the way around. For instructions on grilling corn, click here.In a separate bowl, mix 1/4 cup olive oil, 1 teaspoon lime zest and 1-2 tablespoons juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon chili powder, salt and pepper. Whisk well and refrigerate for at least 20 minutes. When corn is finished cooking, take off grill and use a knife to cut off the kernels. Pour seasoned oil over corn and mix. Top with fresh feta cheese and cilantro. This recipe is enough for three large stalks of corn on the cob.
Adjust seasonings to your liking. I technically just threw it all together and these are approximate measurements. It is hard to mess up!
You may also leave the corn on the cob and slather on the seasoned mixture and top with fresh feta and cilantro.
This post is linked to Slightly Indulgent Tuesday.