Cream together the butter and lime zest. Can be done up to 3 days ahead. Preheat gas grill on medium-high or light charcoal fire and let burn down to white coals. Position rack 6" above heat. Brush ears of corn with corn oil, lay them on the grill. Cover grill. Cook corn, turning once or twice, until it is hot and steaming and lightly marked by the grill, 4 to 6 minutes. Serve, offering lime butter for spreading and chili powder for shaking onto the corn. Posted to CHILE-HEADS DIGEST V3 #309 by Judy Howle
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|Serving Size: 1 Serving (1169g)|
|Recipe Makes: 1|
|Calories from Fat: 3436 (58%)|
|Amt Per Serving||% DV|
|Total Fat 381.8g||509 %|
|Saturated Fat 83.6g||418 %|
|Monounsaturated Fat 181.3g|
|Polyunsanturated Fat 94.2g|
|Cholesterol 243mg||75 %|
|Sodium 293.8mg||10 %|
|Potassium 2334.2mg||61 %|
|Total Carbohydrate 597g||176 %|
|Dietary Fiber 58.7g||235 %|
|Sugars, other 538.3g|
|Protein 76.7g||110 %|
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Calories per serving: 5972
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