Grilled Corn with Lime and Chinese Roasted Salt

2 tablespoons Szechuan peppercorns
1 tablespoon star anise
1 teaspoon ground cinnamon
1 cup kosher salt
12 ears of corn, husked, desilked, blanched in boiling water for 2 minutes
4 limes cut into wedges

In a small saute pan over low heat, combine the peppercorns, star anise, cinnamon, and salt and cook, stirring constantly, until the salt starts to smoke slightly and becomes fragrant, 2 to 3 minutes. Pour the salt through a strainer or small-holed colander to remove the anise and peppercorns, then set aside.

Grill the corn over a medium-hot fire for 3 to 4 minutes, rolling often, until golden brown. Remove from the grill, sprinkle liberally with the roasted salt, and serve with the lime for squeezing.

Note: I prefer to roast the corn in the husks after soaking them for about an hour. The silk pretty much disappears and they stay quite moist.

Rub the lime on the corn before salting works well.

Source: License to Grill Cookbook