Lemon-Ginger Salt

Sprinkle a little bit of this zingy lemon-ginger combo on hot buttered corn on the cob for a salty twist. Pulse 3/4 cup kosher salt, 1/2 cup grated lemon zest and 1 tsp. ground ginger in a food processor until blended. Stir in 2 Tbsp. lemon juice and transfer to a 8-in. square baking dish. Bake at 200¡ until dry, 20-25 minutes, 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. Makes 1 cup.