After spending our morning kayaking on a little river, the husband and headed home for a typical Sunday. We enjoyed time with the doggies, did some boring chores around the house and then grilled a little something for dinner. We're easy to please, wouldn't you say?
We have a ton of chile peppers growing in the gardens right now. Every single time I go outside I find more peppers ready to be picked. It's amazing; the excitement never gets old. The only trouble I'm having is coming up with new ways to put those peppers to use. We planned to have turkey burgers and corn for dinner. Chile peppers didn't really seem to fit into that menu, but I was determined to come up with something. Spicy corn? Why not?
Spicy Chile-Lime Corn on the Grill
From The Big Green Cookbook
1/2 tablespoon honey
1/2 tablespoon lime juice
1 chile pepper, finely chopped, seeds and all
2 ears of corn, shucked
salt, to taste
Heat your outdoor grill. Mix the honey, lime juice and pepper; whisk well.
Place the corn on the grill and brush with the spicy honey and lime mixture. Use tongs to rotate the corn regularly and cook until the corn just starts to get a little color (about 7 minutes).
Remove the corn from the grill and cover with aluminum foil. Let the corn rest for about 3 minutes. Enjoy with a sprinkle of salt.
Amount per serving: 101 calories, 1 g fat, 22 g carbs, 2 g fiber, 3 g protein