Habanero Grilled Corn

Dried Chile Pepper Blend

• 6 Habanero chiles, cut in half
• 4 large Jalapeno peppers, cut in half
• 2 Poblano Pepper, cut in half

Place each halved pepper onto a parchment covered baking sheet and dry on the lowest setting of your oven (150 f) for 8-10 hours turning every hour until dry and crispy. These can be used in a variety of different preparations and are well worth the time it takes to roast! Double up for bigger batches.

Habanero Lime Salt Ingredients 

• 1/2 dried habanero pepper
• 1/2 dried jalapeno pepper
• 1/2 dried poblano pepper
• zest from 1 lime
• 1/2 cup coarse sea salt
• 1/4 cup chopped cilantro

Whir all of the ingredients together in a spice or coffee grinder. Store in an air tight container.

To make homemade chile powder: Whir the rest of the dried chiles together in the spice or coffee grinder and store in an air tight container.

 Corn Ingredients

• 4 cobs of corn in their husks
•  1/2 cup softened salted butter
• 1 cup sharp grated cheddar cheese
• juice of one fresh lime
• 1 heaping tsp homemade chile powder
• 3 tsp habnero lime salt

Directions

1. Mix the softened butter, cheese, lime juice, and chile powder together and divide into 4 equal portions.
2. Peel back the husks from each corn cob (save the husks because you'll be re-wrapping the corn in them) and slather each cob with one of the 4 portions of the butter mixture.
3. Sprinkle each cob with 3/4 tsp of the habanero lime salt, rubbing all over.
4. Wrap the corn husk back around the corn.
5. Wrap each ear of corn tightly in aluminum foil. Place on a preheated 400 degree grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.