This marinade from Karen Averitt, Ted Turner's personal chef, adds a subtle spice to grilled corn on the cob.
- Yield: Makes about 1/4 cup
Source: The Martha Stewart Show, October 2009
- 2 tablespoons olive oil
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon mild ancho chile powder
- 1 teaspoon coarse salt
In a medium bowl, mix together all ingredients until well combined. Brush on corn before grilling.