Three flavorful Mexican street corn cobs topped with cheese, cilantro, and chili flakes, served on a white platter with lime wedges and a small bowl of salt, against a turquoise background.
Side Himalayan Pink Salt Recipes

Grilled Corn with Chili and Lime

We love the pop of flavor and color the pink salt brings here. Wrapping the corn retains the sweetness and ends up making “corn butter” by the flavor infusion.

– Choosing the Right Salt –
Morton® Fine Himalayan Pink Salt sticks better to the corn kernels and can penetrate the crevices of the corn, adding a pop of color and texture!
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Ingredients Instructions

Key Information

Dish Type

Side

Time

Cook: 30 minutes

Difficulty

easy

Serves

4

Ingredient List

Ingredients and measurements.

  • 4 ears of corn on the cob, husk removed
  • 1 teaspoon Morton® Fine Himalayan Pink Salt
  • 1 tablespoon diced red jalapeño
  • 2 limes ready for juicing
  • 1 stick of butter, melted
  • 2 tablespoons cilantro minced
  • 2 tablespoons cotija or Parmesan cheese crumbled fine
  • 1 tablespoon chili powder (optional)
  • 1 tablespoon powdered garlic (optional)

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

For Grilling:  Lay out four sheets of aluminum foil and place an ear of corn in the center of each.

Step 2

Season with Morton® Fine Himalayan Pink Salt, evenly distributed butter (one small stick split in four – a good pat per parcel), the chili powder, garlic and jalapeño.

Step 3

Wrap tightly and cook the 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.

Step 4

Cook for 30 minutes, rotating a few times throughout.

Step 5

Carefully open the package and combine the melted butter in a bowl. Add the remaining ingredients and brush or coat the mixture on the corn cob. Alternatively, cut the kernels off the ear and mix with the melted butter.

Grilled corn with chili and lime

Additional Recipes & Information

Indoor Cooking:

  • Set oven to 350 degrees Fahrenheit.
  • Lay out four sheets of aluminum foil and place an ear of corn in the center of each.
    Season with Morton® Fine Himalayan Pink Salt, evenly distributed butter, the chili powder, garlic and jalapeño.
  • Wrap tightly and place the corn on a cookie sheet.
  • Cook for 30 minutes
  • Carefully open the package and combine the melted butter in a bowl. Add the remaining ingredients and brush or coat the mixture on the corn cob. Alternatively, cut the kernels off the ear and mix with the melted butter.

Reduce Food Waste Tip: After everyone has devoured their corn, don’t just toss the cobs in the trash! They make a great stock for corn flavored broths. Be sure to put the leftover butter to use by slathering on steak as you’re grilling – it adds great flavor!

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
himalayan pink salt fine

Himalayan Pink Salt Fine 17.6 oz

All-Natural Pink Salt to Enhance Your Everyday Foods.   We’ve added Himalayan Pink Salt to our lineup so home chefs can add a pop of flavor—and color—to their dishes. Morton Himalayan Pink Salt is sourced directly from the Himalayan Mountains, which are rich in iron—that’s what gives the salt its famous and irresistible pink hue.

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Morton Salt
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