Prep 5 mins
Cook 15 mins
Using this technique will give you perfect corn on the cob every time!!! We are fortunate that we live in an area where we can get fresh corn on the cob....so, I go down to the farms and buy what I need for the night. As I am only feeding 3 these days, I ended up cutting this recipe in half. The rest of the un-cooked corn gets made into fresh corn salads for lunches. Yummy!!!
Chili and Cumin Butter
- 1 1⁄2 tablespoons butter, melted
- 1 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon black pepper, freshly ground
- 1⁄8 teaspoon ground red pepper
Corn on the Cob
- 6 ears corn, with husks
- lime wedge
- Prepare grill.
- Combine butter and next 5 ingredients (through red pepper) in a small bowl; set aside.
- Pull husks back from corn; remove silks from corn.
- Place them on the grill. Brush butter mixture evenly over corn. Grill until nice grill marks appear on the cobs, 10 - 15 minutes.
- Serve with lime wedges.
- Note: Corn on the cob is best husked just before it goes on the grill. Cobs are like bananas -- they loose their freshness once the husk has been pulled back. When buying corn, do not even peek -- just run your fingers down the cobs to make sure that they are uniformed -- check there are no worm holes. Basically, you want to grill the corn enough to get nice grill marks -- anything more will dry out the cobs. Once they are cooked, take them off the grill and let them sit for 5 - 10 minutes, depending on how dense the cobs are. This way, they won't burn the mouth.