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Filet Mignon with Light Garlic Rub Grilled Chili Lime Sweet Corn
Kansas City BBQ Sauce
         Grilled Chile Lime Sweet Corn

This is a very easy recipe and we promise you will never look at sweet corn the same again

         Ingredients
3 sweet corn, shucked and cleaned   *  1\4-1\3 stick of butter  *  1 fresh lime; don't use the bottle juice as it doesn't taste the same *  Chile powder
***

Fire up your infrared grill and give it the 3 minute warm-up. The infrared heat from any of the Solaire products works well with the butter\lime mixture as it gives you that caramelization a lot quicker than conventional grills.  Melt the butter in a sauce bowl (I use a stainless steel bowl and just place it on the grill for 30 seconds). After butter is melted, squeeze in the juice of half a lime, (or more, as this is the secret of the recipe ) and then throw a good pinch of chile powder into the mixture also. The amount of chile powder depends on the brand but its hard to overdo it I've found (I use Simply Organic)

Check up on grill and turn heat setting to "LOW". Generously brush each sweet corn with the butter\lime mixture and place on grill, turning after 45-60 seconds. The sweet corn should get a nice caramelized color to them and you will hear the butter popping inside the V-grids when it drips down. Keep an eye on them as most people overcook and overheat sweet corn, resulting in a mushy end result and a kernel that doesn't wanna release. The total time of the sweet corn on the infrared grill shouldn't need to be more than 3 minutes. Brush corn with the mixture one more time before removing from grill. Isn't the sweet & sour combination amazing? :) Enjoy !!