It’s grilling season and grilled corn on the cob is a classic! But I love to spice this up by making a Chile-Lime Salt to sprinkle over the corn. Yes please! This easy extra step completely transforms this summer dish and is truly delicious!

Ingredients:

• 8 ears corn, unhusked
• 2 limes, scrubbed
• Kosher salt
• 1 teaspoon chipolte-chile powder
• ½ cup grated Parmesan
• 1 stick unsalted butter, room temperature
• finely diced red jalapenos and chopped cilantro

Directions:

1. Preheat oven to 200 degrees. Finely zest limes onto a parchment-lined baking sheet. Sprinkle 2 teaspoons salt over zest; combine with your hands. Spread mixture into an even layer and bake until dried, about 20 minutes. Let cool completely, then stir in chile powder. Chile-lime salt can be stored in an airtight container at room temperature up to 2 weeks.

2. Peel back corn husks toward stem ends; remove silks. Rewrap husks and tie with long pieces of husk or twine. Soak corn in a large bowl of water 30 minutes.

3. Preheat grill to medium-high. Grill corn, turning, until steamed through and charred in places, 12 to 15 minutes. To serve, unwrap husks, brush each ear with butter, sprinkle with chile-lime salt, and sprinkle with cheese. Garnish with chopped jalapenos and cilantro.

This recipe was originally used for Martha Stewart Living in 2018.

Enjoy!

Elizabeth

Photos by Lauren Ross