Spicy Grilled Corn

Corn is one of my essential summer foods. I was lucky enough to spend the better part of my summers on my grandparents’ farm in Chilliwack – home to some of the best corn in Canada – and corn was a staple on the dinner table. My mum and I would drive down to the little drive-thru Corn Barn beside the highway run by my mum’s high-school friend Helen. She had corn-on-the-cob earrings and the most delicious super sweet jubilee corn. We would take it back to the farm in a paper bag and my cousins and I were sent out into the yard to shuck it over the fence while the cows wandered over to munch on the husks. Once we returned with a bowl full of shining cobs, Granny would fire up the pressure cooker and boil the corn. Minutes later we were all rolling our cobs in mounds of butter and lots of salt, faces covered in corn and butter and enjoying every bite.

Recently, I deviated from the boiled corn and butter method when our friend Dan showed up at a barbeque with a lime and a sour cream container filled with spices. He grilled the corn on the barbeque then dipped a lime wedge in the spices and rubbed it on the corn. It was spicy and ohh so good. I pestered him for the recipe. The boil and butter is still the best way to eat freshly picked corn, but this spicy rub is perfect for jazzing up one or two day old cobs of corn.

spicy_corn

Spicy Grilled Corn

Adapted from Dan
Yield: 4 servings

4 cobs of corn, shucked
4 teaspoons butter
salt and pepper

1 lime

Spice Rub:
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 – 1/2 teaspoon paprika
1/2 teaspoon crushed chilies
1/2 teaspoon salt
1/4 teaspoon ground mustard

To Grill Corn:
Rub each cob of corn liberally with butter and sprinkle with salt and pepper. Then wrap individually in a piece of tin foil.

Set barbeque to high and place the foil wrapped corn on the top rack. After 10 minutes, turn and cook for 10 minutes more.

Remove from grill (this will stay warm wrapped in the tin foil for quite some time).

Spicy Corn Rub:
Combine all the spices for the rub in a small dish. When ready to eat the corn, dip a lime wedge into the spice and rub it along the corn squeezing the lime to allow the juices to flow onto the corn. Eat and enjoy.

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