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
Grilled Corn with Lime and Chile

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.


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