Grilled Corn with Lime and Chile

14 Ratings
  • 5 2
  • 4 1
  • 3 6
  • 2 4
  • 1 1

Easy to prepare and just as easy to love, spicy, zesty corn is a delicious summer appetizer. To eat, dip a lime wedge in the salt and chile powder, then run it over the hot grilled corn.

Martha Stewart Living, June 2013

Gallery

Credit: Chris Court

Recipe Summary

prep:
35 mins
total:
35 mins
Servings:
6
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Ingredients

Directions

  • 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.

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

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Reviews (1)

14 Ratings
  • 5 2
  • 4 1
  • 3 6
  • 2 4
  • 1 1
Martha Stewart Member
07/15/2016
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
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