Corn on the Cob with Sauce

Ingredients

• 4 medium-sized fresh corn on the cob, husked
• 2 tablespoons olive oil
• Salt, to taste
• ½ cup unsalted butter, melted
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (optional, for spice)
• Chopped fresh cilantro, for garnish

Instructions

1. Husk the corn and remove all silk. Rinse under cold water to clean, then pat dry with a kitchen towel. Make sure to inspect each ear for any signs of damage or worms.
2. Heat your grill to medium-high, around 400°F (200°C). If using a charcoal grill, allow the coals to burn down until they are covered with white ash for an even heat.
3. Brush the corn with olive oil and sprinkle with salt. Make sure to coat all sides evenly, as this will help the corn achieve a beautiful golden brown color while grilling.
4. Place the corn on the grill and cook for about 10-15 minutes. Turn occasionally until the kernels are charred and tender, which adds a lovely smoky flavor. Keep an eye out to avoid burning, as grilling times can vary based on your grill's heat.
5. While the corn is grilling, combine melted butter, mayonnaise, lime juice, chili powder, garlic powder, salt, and cayenne pepper in a small bowl. Whisk until smooth and well-combined. The consistency should be thick yet pourable; you can adjust the lime juice to achieve your preferred tanginess.
6. Once the corn is done, remove it from the grill. Brush the warm ears generously with the sauce while they are still hot, ensuring even coverage. The heat will help the sauce seep into the kernels for maximum flavor.
7. Sprinkle chopped cilantro over the corn to add a fresh flavor and vibrant color. For an extra touch, consider adding a squeeze of fresh lime juice just before serving.
8. Serve immediately while hot, with extra sauce on the side for dipping if desired. This recipe is perfect for sharing, so consider providing skewers for easy handling at outdoor gatherings.