Main Dish
GRILLED CORN WITH CHILI AND LIME
A CREATION OF CHEF RICHARD BLAIS
Ingredients
Corn
- 4 ears of corn, husk removed
- 1 tsp Windsor® Fine Himalayan Pink Salt
- 1 stick butter, melted
- 1 tbsp chili powder (optional)
- 1 tbsp powdered garlic (optional)
- 1 tbsp diced red jalapeño
- 2 limes, juiced
- 2 tbsp cilantro, minced
Corn
- 4 ears of corn, husk removed
- 1 tsp Windsor® Fine Himalayan Pink Salt
- 1 stick butter, melted
- 1 tbsp chili powder (optional)
- 1 tbsp powdered garlic (optional)
- 1 tbsp diced red jalapeño
- 2 limes, juiced
- 2 tbsp cilantro, minced
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Recipe Preparation
Grilling
- Lay out 4 sheets of aluminum foil and place an ear of corn in the centre of each.
- Add Windsor® Fine Himalayan Pink Salt, evenly distributed butter, chili powder, garlic and jalapeño.
- Wrap tightly and cook corn on the grill, preferably on the edges where it’s not too hot, or on the elevated rack on the grill if you have one.
- Cook for 30 minutes, rotating a few times throughout.
- Carefully open the packages and transfer melted butter to a bowl. Add remaining ingredients and combine. Brush or coat mixture onto corn. Alternatively, cut the kernels off ears and mix with melted butter mixture.
Indoor Cooking
- Preheat oven to 350°F (180°C).
- Lay out 4 sheets of aluminum foil and place an ear of corn in the centre of each.
- Add Windsor® Fine Himalayan Pink Salt, distribute butter evenly among the 4 cobs. Add chili powder, garlic and jalapeño.
- Wrap tightly and place corn on a cookie sheet.
- Cook in oven for 30 minutes.
- Carefully open the package and transfer melted butter to a bowl. Add remaining ingredients and combine. Brush or coat mixture onto corn. Alternatively, cut the kernels off the ears and mix with melted butter mixture.