2 tbsp Kosher salt
8 ears fresh sweet corn
4 tbsp Chipotle Olive Oil
4 tbsp Persian Lime Olive Oil
4 tbsp Chile Powder
Preheat the grill to medium high heat.
Bring 6 quarts of salted water to a boil.
Add the corn and boil for seven minutes; remove and set aside.
In a small bowl, whisk remaining ingredients together.
Grill corn until lightly charred.
Baste corn with oil mixture before serving.