recipe | 10.6.2024

Grilled Corn with Lime Salt

Serving Size

6

Difficulty

Easy

Measurement

Imperial US

Looking for a delicious wine and food pairing for your summer barbecue? Try our Grilled Corn with Lime Salt, the perfect side dish or appetizer to elevate any gathering. This easy grilled corn recipe, created by Estate Executive Chef Dan Solomon, pairs beautifully with a glass of Priest Ranch Sauvignon Blanc. Whether you’re hosting a backyard BBQ or an intimate dinner, this wine and food suggestion is sure to please all your guests.  Enjoy the flavors of summer with this delicious pairing, perfect for wine lovers everywhere.

corn

ingredients

  • 6 Ears of Corn with Husks
  • 6 tbsps Butter, cut into pieces, at room temperature
  • 1/4 cup Sea Salt or Fleur del Sel
  • 1 Lime (grate zest and set aside)
  • 2 tbsps Finely Chopped Chives

directions

  1. Soak the ears of corn in cool water for at least 20 minutes (this prevents husks from burning while cooking).
  2. Combine lime zest and salt in a bowl.  Set aside.
  3. Preheat grill over medium heat – 400ºf.
  4. Place ears of corn directly on the grill.
  5. Cook for 20-22 minutes, turning occasionally.
  6. Check the corn by pulling back some of the husks and make sure the corn is bright yellow.
  7. Remove corn from the grill.
  8. Let cool.
  9. Remove or pull back husks.
  10. Coat in butter.
  11. Sprinkle lime salt and chives.
  12. Enjoy alongside your favorite main dish or on its own!

This recipe is provided compliments of Executive Chef Dan Solomon and The Kitchen at Priest Ranch.  Download a copy of the recipe here.

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