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Lemon-Ginger Salt

 Lemon-Ginger Salt
Sprinkle a little bit of this zingy lemon-ginger combo on hot buttered corn-on-the-cob for a salty twist. —Taste of Home Test Kitchen, Greendale, Wisconsin
192 ServingsPrep: 15 min. Bake: 20 min. + cooling


  • 3/4 cup kosher salt
  • 1/2 cup grated lemon peel (from about 5 large lemons)
  • 1 teaspoon ground ginger
  • 2 tablespoons lemon juice


  • Place salt, lemon peel and ginger in a food processor; pulse until
  • blended. Transfer to an 8-in. square baking dish. Stir in lemon
  • juice.
  • Bake at 200° for 20-25 minutes or until dry, stirring
  • occasionally. Cool completely. Stir with a fork to break up. Store
  • in an airtight container in a cool dry place for up to 3 months.
  • Yield: 1 cup.