Chile & Lime Corn Cob Bites

Turn any BBQ into a fiesta with these spicy little corn cob bites. Sweet corn with some heat from the chile; the perfect side kick to a plate of carne asada or lime grilled chicken. I like to cut each ear into thirds for a fun presentation. (Plus the kids really like it this way.) But you can always leave the ear whole. The outcome is the same. Lightly grilled corn, slathered in a buttery chile sauce. We grill these lil' beauties up all Summer long. Simple to prepare and mouthwatering good! Enjoy!

Ingredients:
6-8 ears of corn, husks and silks removed
freshly chopped cilantro, about 1/2 a cup
2 tsp ground ancho chile pepper
dash or two of cayenne pepper
zest of two limes (one if it's large)
1/2 stick of butter, melted (I put mine in a small dish and microwave for about 40 seconds.)
2 Tbsp mayonnaise
2 Tbsp sour cream
2 Tbsp lime juice
dash or two of salt

Directions:
Cut the ears of corn into thirds and place in a large pot of water to soak; about 10-15  minutes. This way they won't dry out on the grill. While corn is soaking: In a small bowl, mix together the cilantro, lime zest, ancho chile powder, and cayenne pepper; set aside. In a separate bowl, mix together melted butter, mayonnaise, sour cream, lime juice, and a dash of salt. Drain pot of water and remove corn. Place corn directly on the grate of your grill over medium heat (not over direct flame.) Let cook  for about 15-20 minutes or until corn is lightly browned and tender. Turning every few minutes and brushing with butter mixture. Place grilled corn in a large bowl and sprinkle with the cilantro chile mixture, tossing to coat. Serve immediately, or cover bowl with foil to keep very warm. *It's not as good after it gets cold.