This salt packs a ton of flavor, with the addition of savory sun-dried tomatoes, spicy Tabasco Sauce, and aromatic thyme. Try it on corn on the cob, and if you have leftovers, use it to garnish grilled fish or poached eggs. For a slight variation, check out our Bloody Mary Salt.
- Yields: 3/4 cup flavored salt
- Difficulty: Easy
- Total: 45 mins
- 1/2 ounce dry-packed sun-dried tomatoes
- 1/4 teaspoon Tabasco Sauce
- 1/2 teaspoon thyme, chopped
- 1/2 cup kosher salt (about 2 1/2 ounces)
- Sweet corn, cooked as desired and left on the cob
- 4 tablespoons olive oil
- Heat the oven to 250°F and arrange a rack in the middle.
- Very thinly slice the tomatoes and place them in a small bowl. Drizzle with the Tabasco and toss with your hands to combine.
- Place the tomatoes on a baking sheet and spread into a single layer, leaving at least a 1/2-inch space between the slices. Bake until they’re darkened in color and the surface feels dry to the touch, about 30 minutes. Place the baking sheet on a wire rack and let the tomatoes cool completely (they’ll crisp up as they cool).
- Transfer the tomatoes to a coffee or spice grinder and pulse into small, flaky bits no larger than a sesame seed, about 8 to 10 (1-second) pulses. Add the thyme and pulse once or twice to combine. Transfer the mixture to a medium bowl, scraping out any bits stuck in the grinder.
- Add the salt and whisk to combine. Store in an airtight container at room temperature for up to 2 months.
- To serve, roll the corn cobs in the olive oil, then sprinkle with the tomato salt.