Name: Grilled Corn with Chili and Lime
Yield: 4
Ingredients: 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

Gluten Free, Main Meals, Side Dishes
Salt Type Himalayan Pink Salt

Ingredients

Units:

Instructions

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.

Servings: 4

A creation of Chef Richard Blais.