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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

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.

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