Grilled Southwestern Corn

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

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)

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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.