Barbecued Corn with Sour Cream, Lime & Chili
- 4 ears fresh sweet corn
- 2 fresh limes
- 1 small tub light sour cream
- 1 tablespoon chili powder
- salt and pepper to taste
- Shuck the corn and place cobs directly on the grate of a hot grill. Cook for about 20 minutes, turning to ensure consistent browning and tenderness.
- While the corn is grilling, slice the limes in quarters and coat in chili powder. Brush the finished cobs with sour cream and squeeze chili lime juice over the surface. Add salt and pepper to taste.