New This Month

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:
  • Total Time:
  • Servings: 6

Photography: chris court

Source: Martha Stewart Living, June 2013


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


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

Reviews Add a comment

  • chefmariomrsli
    15 JUL, 2016
    Bravo! I've worked with Mexican Chef who used to make this for a snack all the time! I love this dish. Corn, Lime Salt & chili powder go together like cookies n milk. I've made a variation of the dish in a bowl as a chilled salad. A little tajin, fresh lime, and parmesian in a bowl of fresh corn removed from the Cobb. I use this nifty little tool corn remover to remove the kernels. It's VERY refreshing chilled too! After all, I live in the desert and it's July! Cheers Martha. Thanks