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For Grilling: Lay out four sheets of aluminum foil and place an ear of corn in the center of each.
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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.
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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.
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Cook for 30 minutes, rotating a few times throughout.
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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.
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.
![](https://www.mortonsalt.com/wp-content/uploads/grilled-corn-with-chili-and-lime-2-560x400.png)
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!