Makes 1/4 cup seasoned salt for lots of corn goodness.
Can you squeeze a lime?
Can you smash chili peppers into a mini mound of salt?
Can you grill corn?
This is one of those recipes that you make on a day, much like today, when you want to prepare something impressive, but you can’t be bothered to do very much. We owe it to the lovely people of Kenya: take a walk down their bustling streets and you’ll likely find vendors selling roasted corn rolled in a spicy blend of chili, fresh lime juice and salt. The corn is cooked until deeply roasted.
It’s for real good.
1/4 cup rock salt
2 small chilies, sliced or more to taste
lime juice (about 1/2 lime juiced, or to taste)
Let’s head to Nairobi, where – certainly – inspiration will strike.
The beautiful thing about this recipe? Everything is to taste.
I ground 2 sliced chili peppers into 1/4 cup rock salt…
Then squeezed in the juice of half a really juicy lime.
I then placed the mixture in a snug, spicy corn husk bed.
To make the corn husk bed, simply:
- peel the husks all the way back on a ear of corn
- break the ear of corn free
- tear away any “silk”
- tear away 1/3- 1/2 of the husks from the same general area.
- fold the remaining husks up and back in place.
Just before eating, roll the corn in the wet, spicy, salty lime juice. It’ll stick to the corn and taste so much more interesting that plain ‘ol butter.
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