Grilled Corn and Habanero Sea Salt
4 ears of shucked corn
Grill corn over high heat, turning until lightly blackened in places and kernels are just tender when pressed, about 12 minutes. Cut ear into four pieces. Transfer to a large Tupperware container with lid and drizzle olive over corn. Sprinkle with Habanero Sea Salt and shake to coat. Serve immediately.
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