BBQ California Corn
- 6 Ears of corn
- 1 tbsp Olive oil
- 2 tsp Chili powder
- 1/4 tsp Cayenne
- 1 Lime zest
- 1/2 Lime juice
- 1 Salt and pepper
In a small bowl, whisk together the olive oil, chili powder, cayenne pepper, lime zest, and lime juice until thoroughly combined. Set aside.
Season the corn with salt and pepper to taste.
Wrap ears individually in tin foil.
Place the foiled corn on the BBQ and cook until tender.
Remove from the grill and let cool for 3 to 5 minutes.
Open the foil, and using a basting brush, lightly brush each ear in the chili-lime mixture, and serve with the lime wedges.