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 Recipe So Great
Simple Cooking Tips
- Brush the corn evenly with the margarita mixture to avoid sogginess.
- Grill the corn on medium heat to get a nice char without burning.
Step 1
Peel back the husks on each ear of corn, but don’t pull them off completely—just fold them down and keep them attached at the bottom. Carefully remove all the silk from around the kernels. Once that’s done, pull the husks back up around the corn and soak the ears in a bowl of lukewarm water for about an hour.
Step 2
When you’re ready to cook, fire up your grill to medium-high and give the grates a light coating of oil so the corn doesn’t stick. While the grill heats, mix together some salt and lime zest in a small bowl.
Step 3
Take the corn out of the water and fold the husks back down again, leaving them attached at the bottom. Pat the corn dry with paper towels—it's okay if the husks stay damp. Brush the kernels with melted butter, then sprinkle the lime-salt mix and a pinch of chili powder all over each ear.
Step 4
Place the corn on the grill and cook it, turning every few minutes, until the kernels are tender and slightly charred, which should take around 25 minutes. Enjoy!
