Ingredients
- 4 ears corn, with husks
- lukewarm water, as needed
- 2 tablespoons sea salt
- 2 grated lime zest
- ¼ cup butter, melted
- 2 teaspoons chili powder
What Makes This Dish So Tasty
Helpful Kitchen Tips
- Rotate the corn frequently to get even char marks without burning.
- Use fresh lime juice and real chili powder for the best authentic flavor.
Step 1
Peel back the husks of each ear of corn, but don’t pull them all the way off—leave them attached at the base. Carefully remove all the silk from around the kernels. Once that’s done, fold the husks back over the corn and soak the ears in a bowl of lukewarm water for about an hour.
Step 2
While the corn is soaking, get your grill heating up to medium-high and give the grate a light oiling so the corn won’t stick. In a small bowl, mix together some salt and lime zest to make a flavorful seasoning.
Step 3
After soaking, take the corn out of the water and peel back the husks again, still keeping them attached at the bottom. Pat the corn dry with paper towels, but leave the husks damp. Brush each ear with melted butter, then sprinkle the lime salt and a little chili powder all over the kernels for a nice kick.
Step 4
Place the corn on the hot grill and turn it every few minutes so it cooks evenly. Keep grilling until the corn is tender and has a bit of char, which should take around 25 minutes. Enjoy!
