Of all the summer produce that evokes memories of home, sweet white corn on the cob is at the top of my list. Having grown up in Northern California, I know that you can't drive far this time of year without getting lured in by the hand painted farm fresh produce signs that decorate so many suburban and country roads. I haven't seen true white corn at the market yet but it hasn't stopped me from buying fresh multi-colored corn which is less sweet than white but still delicious this time of year. Shuck it, grill it and eat it plain with a little salt and butter or give it a little pizzazz like I have done here with sriracha, the hottest condiment around right now. Enjoy corn on the cob while it's in season especially because its canned & frozen counterparts can't compare in terms of flavor, color, texture and the experience that comes with cooking outdoors.
Spicy Grilled Corn on the Cob
Ingredients:
3 tablespoons unsalted butter, must be at room temp
1/2 teaspoon garlic salt
1 tablespoon sriracha sauce
1 teaspoon chili powder
4 ears of corn, shucked, split in half & slathered with a little olive oil
2 tablespoons cilantro, chopped
Zest & juice of 1 lime
2 limes, quartered
course flake salt such as Maldon
Directions:
1. Heat your grill to high.
2. In a small bowl, combine the butter with garlic salt,
sriracha and chili powder using a large wooden spoon or rubber spatula.
Place butter mixture in the center of a dinner size plate.
3. Put the prepped corn on the grill, close the grill hood, and
cook for 5 minutes, turning occasionally, until all sides of the corn are
slightly charred. When the corn comes off the grill, immediately roll each
ear in the spicy butter then sprinkle with cilantro, lime zest, lime juice and flake salt.
Serve each cob with a lime wedge.
Serves 4-8
Recipe adapted from www.camillestyles.com
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