Grill-Steamed Corn with Cilantro & Chile

by Susan on July 2, 2017

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It’s a bit early in the season for local corn, but Whole Foods had a special on cobs from Georgia and we just couldn’t resist. This recipe from Cooking Light is the perfect combination of flavors: salty, sweet, tangy and spicy. We ate this with grilled swordfish and vegetables and it was pretty much a combination of heaven and summer on a plate.

Definitely don’t skip the lime juice! It really adds a pop. You could sprinkle a little freshly grated Parmesan on before serving, but it’s just as delicious as written.

Grill-Steamed Corn with Cilantro & Chile
adapted from Cooking Light

4 large ears fresh corn with husks
2 tbs. extra-virgin olive oil
2 tbs. finely chopped fresh cilantro
3/4 tsp. chile powder or red pepper flakes
1/2 tsp. sea salt
4 lime wedges

Preheat grill to medium-high (about 450°F). Place corn on grill grate; grill, uncovered, 15 minutes or until husks are charred and corn is tender.

Remove corn from grill; let stand 10 minutes. Pull husks back; discard silks. Brush corn with oil. Sprinkle with cilantro, chile powder, and salt. Serve with lime wedges.

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