Chili Lime Salt

Ingredients

1 large fresh red chili
1/2 cup flaky sea salt
finely grated zest of 2 organic limes

Directions

Preheat your oven to 300 degrees.
Using a sharp knife, remove the seeds from the chili and then finely mince. Place the chili into a mortar and pestle, along with the salt and the lime zest, and crush until the mixture achieves a fine, crumbly-like texture.
Spread the mixture onto a baking sheet and place in the oven for 30 minutes to dry.

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Grilling: Corn with Chili Lime Butter

There are some things so common on my grill that I never think about them as "blog worthy." Take corn for example. Grilling it to perfection has become second nature, but I still like to toy around with new ways to gussy it up. My latest tasty incarnation: grilled ears slathering in a chili-lime butter.
For a long time I've been grilling corn in their husks, and while that certainly is the most attractive way to prepare them, I always found the process—of removing the silk, tying the husk, then soaking the ears—rather arduous. Instead, try removing the silk and husk completely, rubbing on some butter, salt, and pepper, and foiling it up—then it's off to the grill. Foil seems to provide the right balance between protecting the corn while transferring enough heat to lightly char the kernels (a must for my grilled corns).
Right off the grill, corn prepared this way is mightily tasty, but slather on a butter mixture with chili powder, cayenne, lime zest and juice like I did on these ears, and it's taken to a whole new level. The sweetness of the corn puts the spicy butter in check, and together they create a flavor that's incredibly well-balanced. This hasn't been the first, and won't be the last time that excellent ears come off my grill.
About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears here on Serious Eats each Friday with a recipe for weekend grilling.

About This Recipe

Yield:	6
Rated:

Ingredients

6 ears corn, husked
1/4 pound butter at room temperature, plus 3 tablespoons
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Zest of 1 lime
Juice of 1/2 lime
Kosher salt
Freshly ground black pepper
Lime wedges for serving
Type of fire: direct
Grill heat: high

Procedures

1

In a small bowl, whisk together 1/4 pound of the butter, chili powder, cayenne pepper, lime zest, and lime juice until thoroughly combined Set aside.
2

Lightly butter the corn with the remaining butter and season with salt and pepper to taste. Wrap ears individually in aluminum foil.
3

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from the grill and let cool for 3 to 5 minutes.
4
Open the foil, slather each ear in the chili-lime butter, and serve with the lime wedges.

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Chili Lime Tofu
Submitted by: TOTCHIKO

Introduction
http://veganyumyum.com/2008/06
/sweet-chili-lime-tofu-wit
h-wok-steamed-collards-and
-quinoa/

Minutes to Prepare: 20

Minutes to Cook: 15

Number of Servings: 4

Ingredients
Directions
Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved. Drain tofu and cut it into small triangles. Brown tofu in a hot pan, add spinach and cook until wilted. Add the sauce and stir to coat. Let simmer until sauce is desired consistency.

Number of Servings: 4

Recipe submitted by SparkPeople user TOTCHIKO.
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