COMMENT:
Spicy, corn on the coals, so to speak, can be achieved in less than
a half hour by brushing corn with a variety of seasonings and grilling
over hot mesquite or other woods. This is a great alternative to
boiled or roasted ears.
INGREDIENTS:
- 6 large ears of fresh corn
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons Texas-style chili powder
- 1 teaspoon to 1 tablespoon chile
- caribe (crushed red pepper flakes),
- mild, medium, or hot (to taste)
METHOD:
Remove husks and silk from corn. Wash corn and pat dry with paper
towels. Combine remaining ingredients in a non-reactive bowl; whisk
until well mixed. Set aside while coals are heating. Brush corn
with basting mixture and place on oiled rack about 3 inches above
medium-hot coals. Grill for about 20 minutes, or until corn is fully
cooked, turning each ear of corn a quarter turn every 5 minutes
and basting corn each time you turn it. Serve hot. |
