2 ears of corn, husked and silks removed
¼ teaspoon sea salt
1/8 teaspoon chile powder, or to taste
If you have a gas stove Turn two of your stove’s burners to medium. Place the corn directly over the burners and cook, turning with tongs or the corn’s handle every few minutes, until slightly softened and blackened all over, about 15 minutes.
Meanwhile, squeeze the lime onto a serving plate. Add the salt and chile powder; place the squeezed lime half directly onto the mixture and work the ingredients together. Use the lime half to smear the corn with the seasoned lime juice. Serve immediately.
If you have an electric stove You can “roast” your corn in a skillet: Heat a cast-iron grill pan or skillet over medium-high heat until good and hot, about 5 minutes. Add the corn cobs and grill for about 30 minutes, turning every 5 minutes or so with tongs, until blackened all over. (You may have to break off the corn’s handle to fit it level in the pan.) Season with lime, salt, and chile powder, as above.
Leda Scheintaub’s latest work is The Sage and the Cook: Two Generations of Gluten and Dairy Free Cooking, an e-book series in collaboration with whole foods pioneer Rebecca Wood. The first book in the series is Soups and Stews, available from Amazon for $2.99. She is also the coauthor (with Denise Mari) of the forthcoming Organic Avenue; coauthor (with Carol Alt) of Easy, Sexy Raw; the recipe developer for The Ciao Bella Book of Gelato and Sorbetto; and author of Chipotle: Smoky Hot Recipes for All Occasions. She is currently at work on a book on cultured foods to be published by Rizzoli in fall 2014. She has been a freelance writer, editor, and recipe tester for the past ten years and lives with her husband in southern Vermont, where you’ll often find her at the Brattleboro Area Farmers’ Market.