Hot Buttered Chili-Lime Corn

Serve sweet corn hot off the grill already buttered and seasoned.

PREP: 15 minutes GRILL: 12 minutes

MAKES: 4 side-dish servings

4 ears corn, husks and silk removed,
and each ear cut crosswise in half

heavy-duty foil

2 tablespoons butter or margarine, softened

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon freshly grated lime peel

lime wedges (optional)

1. Prepare outdoor grill for direct grilling over medium heat.

2. Layer two 20" by 18" sheets heavy-duty foil to make a double thickness. Place corn on center of foil. In cup, stir butter, chili powder, salt, and lime peel until blended. Dot mixture on corn and bring short ends of foil up and over ingredients; fold two times to seal well. Fold remaining sides of foil two times to seal in juices.

3. Place foil packet on hot grill rack. Cook corn, turning once halfway through, 12 minutes.

4. Before serving, with kitchen shears, cut an X in top of packet to let steam escape, then carefully pull back foil to open. Serve with lime wedges, if you like.

EACH SERVING: About 115 calories, 3g protein, 17g carbohydrate, 5g total fat (4g saturated), 31mg cholesterol, 242mg sodium