Pop over to your local farm stand and come home with some Country Gentleman. Yes Mam, were talking some tight whites on the cob. Tis the season to strip down some maize, stalk around your backyard and fire up that grill. Then get ready to open up that yapper for this particular epicurean experience. One bite of these kernels will get your gourmand on!GRILLED WHITE CORN WITH HOT CHILI LIME GLAZE
This maize may just put you in a maze. However, after you consume a few of these ears you’ll know just where to go… back to the farm stand! Corn is best when eaten the day it was picked, as the sugar quickly converts to starch and the corn begins to lose it sweetness. You also never want to overcook corn as it drains the sugar out of the ears and makes the corn mealy. Shuck it just before you grill it. (I could comment on that… but I digress.) If you don’t happen to have a grill, a grill pan will do just fine.Ingredients-serves 4
¼ cup olive oil
1 lime, juiced
2 teaspoons hot Mexican chili powder
½ teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon kosher salt
8 ears fresh white cornPreparation-approximately 20 minutes
1. In a small bowl , whisk together the olive oil, lime juice, chili powder, cayenne pepper, oregano and salt. Set aside. Heat grill to medium high.
2. Remove husks and silk from corn. Brush each ear with the glaze making sure that the entire cob is well coated. Place corn on grill and cook corn approximately 2 minutes on each side or until grill marks appear on all sides. Total cooking time should not be more than 8-10 minutes.