Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Grilled Corn with Chile-Lime Salt Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 31, 2020 Rate PRINT Share Close Photo: Lauren Ross Prep Time: 25 mins Total Time: 1 hr 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. Originally appeared: Martha Stewart Living, June 2018 Rate It PRINT