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Grilled Corn with Lime and Chile

To eat, dip a lime wedge in the salt and chile powder, then run it over the hot grilled corn.

  • prep: 35 mins
    total time: 35 mins
  • servings: 6
Photography: chris court

Ingredients

  • Safflower oil, for brushing
  • 6 ears corn, husks and silk removed
  • Lime wedges, for serving
  • Coarse salt, for serving
  • Chile powder, for serving

Directions

  1. Step 1

    Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.

  2. Step 2

    Transfer corn to a serving platter and serve with lime wedges, salt, and chile powder.

Source
Martha Stewart Living, June 2013