Grilled Jersey Corn with Chili Powder & Lime

(our modified version of a recipe found on marthastewart.com)

Serving size: 16

INGREDIENTS:
- 4 ears of corn
- ½ lime
- 1 teaspoon of chili powder
- 1 ¼ teaspoons of course salt
- butter

DIRECTIONS:
1. Husk each ear of corn & soak for 10 minutes.

2. Grill corn over high heat (turning about every 4 minutes) until lightly blackened in places, about 12 minutes (10 minutes if kernels are small).

3. Cut each ear into 4 pieces. Place pieces into a rimmed bowl/plate. Rub lightly with butter. Sprinkle each piece with chili powder and coarse salt. Serve immediately.