Grilled Corn with Chile-Lime Salt

Name: Grilled Corn with Chile-Lime Salt
Prep time: 25 min
Total time: 90 min
Ingredients: 2 limes, scrubbed; Kosher salt; 1 teaspoon chipotle-chile powder; 8 ears corn, unhusked; 1 stick unsalted butter, room temperature; 0.5 cup grated Parmesan; Finely diced red jalapenos and chopped cilantro, for serving (optional)

By

Martha Stewart Editors

Updated on March 31, 2020

Prep Time:

25 mins

Total Time:

1 hrs 30 mins

Servings:

8

A sprinkling of homemade chile-lime salt and grated Parmesan brings the summertime classic of grilled corn with butter to a sublime new level.

Ingredients

2 limes, scrubbed
Kosher salt
1 teaspoon chipotle-chile powder
8 ears corn, unhusked
1 stick unsalted butter, room temperature
½ cup grated Parmesan
Finely diced red jalapenos and chopped cilantro, for serving (optional)

Directions

Preheat oven to 200 degrees. Finely zest limes onto a parchment-lined baking sheet. Sprinkle 2 teaspoons salt over zest; combine with your hands. Spread mixture into an even layer and bake until dried, about 20 minutes. Let cool completely, then stir in chile powder. Chile-lime salt can be stored in an airtight container at room temperature up to 2 weeks.
Peel back corn husks toward stem ends; remove silks. Rewrap husks and tie with long pieces of husk or twine. Soak corn in a large bowl of water 30 minutes.
Preheat grill to medium-high. Grill corn, turning, until steamed through and charred in places, 12 to 15 minutes. To serve, unwrap husks, brush each ear with butter, sprinkle with chile-lime salt, and sprinkle with cheese. Garnish with chopped jalapenos and cilantro.