Grilled Corn on the Cob with Chile Salt and Lime
1/4 cup kosher salt
dried red chile powder, such as ancho or cayenne
, to taste
6 ears fresh corn in their husks
Combine the salt and chile powder in a small bowl, adding as much chile as you like. Cut one of the limes in half and cut the other lime into 6 wedges. Set the chile salt and limes aside while you grill the corn.
Peel back the corn husks but do not tear them off. Remove the silk and then pull the husks back over the cobs. Grill the corn over medium heat for 8 to 10 minutes, rotating every few minutes. The husks should be nicely charred and the corn should be tender and juicy. Peel back the husks but leave them attached to the cob--they make a convenient handle to hold on to while eating the corn. Rub the halved lime down the length of the cobs and sprinkle them with the chile salt. Serve immediately with the lime wedges.
As prepared, each serving contains 70 calories, 1g total fat, 0mg cholesterol, 3850mg sodium, 16g total carbohydrate and 2g protein.