Kernels charred in spots, butter melting into every row, a squeeze of lime: mashed into that butter, Les Terres Blanches’ Fleur de Sel Smoked Greece Large, Aegean salt smoked by ancestral techniques, brings warm, smoky depth to grilled corn.
Serves 4 · 25 min
- Mix 4 tbsp (60 g) softened butter with 1 tsp of the smoked Greek fleur de sel, the zest of 1 lime and a little chopped parsley.
- Grill 4 husked ears of corn over medium-high heat for 10 to 12 minutes, turning often, until lightly charred.
- Brush the hot corn generously with the smoked salt butter.
- Serve right away with lime wedges and an extra pinch of smoked salt at the table.
The star of this recipe: Fleur de Sel Smoked Greece Large, by Les Terres Blanches.
