Prep 5 mins
Cook 10 mins
There really is nothing like freshly barbaqued corn on the cob. Some people like to peel off the husks, but i think that they act as a natural protection and prevent the kernels from becoming dry and hard instead of tender and juicy like these.
- Pull the husks back from the corn, then remove and discard the silk. Rub each corn cob with a wedge of lime, then fold back the husks to cover the kernels.
- Cook over medium hot coals for about 10 minutes, turning frequently, until the corn is dark golden and the kernels tender.
- Mix together the salt and cayenne pepper.
- Pull the husks back away from the corn and sprinkle over the mixture. Serve with a wedge of lime for extra rubbing.
what an interesting combination of flavors. i like spicy foods and this is definately spicy-goes well with the tartness of the lime. next time though i'll cut back the cayenne for my family.