Prep: 25 minutes • Grill: 20 minutes • Serves: 4
4 tablespoons unsalted butter, softened
2 tablespoons fresh lime juice
2 teaspoons chili powder
1-1/2 teaspoons lime zest
3/4 teaspoon kosher salt
4 ears corn with husks
Lime wedges for serving
1. In bowl, cover woodchips with warm water; soak as label directs. In small bowl, stir butter, lime juice, chili powder, zest and salt until well combined.
2. Peel back husks from each ear of corn, leaving husks attached at end of each ear. Rinse ears under cold water while using a stiff-bristled brush to remove silks. Spread each ear with butter mixture; pull husks back over the ears.
3. Prepare outdoor grill for direct grilling over medium heat. Place 12-inch square sheet aluminum foil on work surface; drain woodchips and place in center of foil. Loosely wrap foil around woodchips; with skewer, poke holes in foil to vent. Place foil packet under grill rack over lit burner; close grill.
4. Once woodchips begin to smoke, place corn on hot grill rack; cover and cook 20 minutes, rotating corn a quarter turn every 5 minutes. Let corn stand 5 minutes. Peel back husks; serve with lime wedges for squeezing over corn.
Approximate nutritional values per serving: 185 Calories, 13g Fat (7g Saturated), 31mg Cholesterol, 414mg Sodium, 19g Carbohydrates, 3g Fiber, 3g Protein