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Grilled Southwestern Corn

Name: Grilled Southwestern Corn
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Southwestern
Ingredients: 4 medium cobs fresh corn, husked; 1/4 tsp (1 mL) salt; 2 tsp (10 mL) finely chopped fresh cilantro; 1 tbsp (15 mL) olive or canola oil; 1/4 tsp (1 mL) ground cumin; 1/8 tsp (0.5 mL) garlic powder; 1/8 tsp (0.5 mL) ground red pepper (cayenne)

Prep 15 min
Total 15 min
Servings 4

Corn on the cob makes a summer meal complete. Sprinkled with a few seasonings, this veggie is the cream of the crop.

August 1, 2012

Ingredients

4 medium cobs fresh corn, husked
1/4 tsp (1 mL) salt
2 tsp (10 mL) finely chopped fresh cilantro
1 tbsp (15 mL) olive or canola oil
1/4 tsp (1 mL) ground cumin
1/8 tsp (0.5 mL) garlic powder
1/8 tsp (0.5 mL) ground red pepper (cayenne)

Steps

1

Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
2

Meanwhile, in small bowl, mix salt and cilantro; set aside.
3

In 8-inch nonstick skillet, mix 1 tablespoon oil and the cumin. Cook over medium heat about 30 seconds, stirring frequently, until fragrant. Stir in garlic powder and red pepper. Brush cumin mixture over hot corn; sprinkle with cilantro-salt mixture.

Variation: Serve the corn right off the cob, or scrape the kernels into a bowl and toss with a cup of cooked black beans and a little salsa.
Substitution: Omit the cumin, and use fresh dill weed or basil leaves instead of the cilantro.