Cooking for Zo

Taste Level: G
Cost: $20 and under
Serves: 4-6
Prep Time: 30 min.
Cook time: 20-25 min.
Difficulty: 1

I was at the gym reading the May issue of Sunset magazine and along with the 50 best camp grounds was this guy Guy Fieri. It says he is on cooking network but since we do not watch television I know nothing about him except what the pictures and recipes in the magazine tell me. He seems to like the same flavors as myself, he has really bad hair and horrible sun glasses. One of his recipes was for Chili Lime Corn on the Cob. It seemed like it was a good idea but I couldn't recall exactly how he made it. So I winged it.

Ingredients:
3 ears of sweet corn (husk removed)
2 tbsp sweet European style unsalted butter (softened)
1/4 tsp chili powder
pinch of cumin (about 1/8 tsp)
1/4 tsp garlic salt
1 tsp lemon zest
1/2 of the lime you zested
1/4 tsp fresh crack pepper

Preheat oven or grill to 375 degrees.

Take corn and soak in a large bowl for 30 minutes. Make sure to turn now and then.

While corn is soaking put softened butter into a small bowl and mush all seasonings and zest into it with a fork until mixed well.

Remove corn from water, pat dry with paper towels and cut into halves. By hand spread butter mixture evenly over corn pieces making sure to press mixture into the spaces between the kernels. Lay on aluminium foil and squeeze the juice of the 1/2 of lime over corn and put squeezed lime next to corn. Wrap foil around corn and bake for 20-25 minutes.

This recipe is great whether you are using an oven, a grill or a campfire!