With its south-of-the-border flavors, this version is a family-friendly treat that beautifully complements the Chicken, Lime and Coriander Quesadillas.

Prep Time: 6 minutes, cook time: 10-12 minutes, servings: 4
Ingredients
6 tablespoons butter, melted
Finely grated zest of 1 lime
1/2 teaspoon chili powder
Salt and pepper to taste
4 ears corn, husks peeled back or removed and silks removed
Directions
1. Preheat grill to medium. Combine butter, lime zest, chili powder, salt and pepper. Brush butter mixture over corn ears and cook 10 minutes, occasionally turning and brushing with additional butter mixture.
2. Place on platter and brush ears with any remaining butter. Serve immediately.

Prep Time: 6 minutes, cook time: 10-12 minutes, servings: 4

Ingredients

6 tablespoons butter, melted

Finely grated zest of 1 lime

1/2 teaspoon chili powder

Salt and pepper to taste

4 ears corn, husks peeled back or removed and silks removed

Directions

1. Preheat grill to medium. Combine butter, lime zest, chili powder, salt and pepper. Brush butter mixture over corn ears and cook 10 minutes, occasionally turning and brushing with additional butter mixture.

2. Place on platter and brush ears with any remaining butter. Serve immediately.

Aussie chef Donna Hay, whose new must-have cookbook is Instant Entertaining, makes her second appearance in our magazine. A mother of two—sons Angus, 4, and Tom, 18 months—she started cooking at the age of 7. Donna lives on a farm outside of Sydney and edits the Donna Hay Magazine (www.donnahay.com.au).