Grilled Corn with Lime Salt

Crafted by DJ, Dan Solomon

Great for Appetizer, Side Dish
Serves 6 Easy
25 min
25 min
50 min

Recommended Wine Pairing

Priest Ranch Block 71 Sauvignon Blanc


6 Ears of Corn with Husks

6 tbsp of Butter, cut into pieces, at room temperature

1/4 cup Sea Salt or Fleur de Sel

Grated Zest of 1 Lime

2 tbsp Finely Chopped Chives


Soak the ears of corn in cool water for at least 20 minutes (this prevents husks from burning while cooking).

Preheat grill over medium heat – 400ºf.

Place ears of corn directly on the grill.

Cook for 20-22 minutes, turning occasionally.

Check the corn by pulling back some of the husks and make sure the corn is bright yellow.

Remove corn from the grill.

Let cool.

Remove or pull back husks.

Coat in butter.

Sprinkle lime salt and chives.

Enjoy alongside your favorite main dish or on its own!