No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Corn with Chili Powder and Lime

Grilled corn always elicits oohs and aahs, even though it only takes minutes to make. Imagine, then, how doubly impressed your friends will be when you toss the corn with a spicy seasoning.

  • Yield: Makes 16 pieces
Grilled Corn with Chili Powder and Lime

Photography: MIKKEL VANG

Source: Blueprint, July/August 2007


  • 4 ears shucked corn
  • 1/2 lime
  • 1 teaspoon chili powder
  • 1 1/4 teaspoons coarse salt


  1. Grill corn over high heat, turning until lightly blackened in places and kernels are just tender when pressed, about 12 minutes.

  2. Cut each ear into 4 pieces. Transfer to a sturdy, medium-size paper bag and squeeze lime over corn. Sprinkle with chili powder and coarse salt. Close bag and shake to coat. Serve immediately from the bag or in a bowl.

Reviews (2)

  • Nicoley-Italia 4 Jun, 2013

    This is now our go-to corn recipe! I also add a little cayenne pepper..

  • JenniferFern 1 Sep, 2008

    In many latino countries, they also sprinkle parmesan cheese or asiago cheese along with the chili powder, they sometimes add lime to mayonaiise and spread it on the corn first, then sprinkle the cheese and chili powder

Related Topics