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  • Jefferson Adams
    Jefferson Adams

    Chili-Lime Roasted Corn (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Once you’ve had this tangy, spicy corn, it will be hard to go back to the plain stuff. Like a good plate of ribs, you eat this corn with the hope of getting messy. You can easily substitute regular chili powder, but ancho is a good one to keep in the pantry, because it adds a mild, smoky-sweet flavor that’s just perfect with lime.

    The finished chili-lime roasted corn. Photo: CC-carmyarmyofmeIngredients:
    4-6 ears of corn, in husk
    1 teaspoon ancho chili powder
    Juice of 1 lime, plus 1 lime cut into wedges
    1 tablespoon lime zest
    2 cloves garlic, minced
    1 teaspoon olive oil
    3 tablespoons butter, room-temperature
    Pinch of salt and pepper

    Directions:
    In a small bowl, combine butter chili powder, lime juice, zest, garlic, salt and pepper. Whisk in olive oil and set aside.

    Peel back corn husks but don’t remove them. Remove silk and fold husks back around the ears. Soak in warm water for 20 minutes.

    In the meantime, preheat grill. Remove ears, fold back husks and pat dry. Spread generously with butter mixture. Fold husks over once more and grill, turning frequently, for 20-30 minutes. Serve immediately with extra lime wedges.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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