Long Island corn is a family favorite for us in the summer. Sometimes dinner is just corn on the cob and sliced tomatoes. This recipe is for those who are tired of melted butter and salt when it comes to eating ears and ears. This recipe also works as a side salad, simply cut the corn off the cob after it cools a bit and sprinkle with a little cotija cheese.
Spicy Street Corn
Ingredients
- 3 Ears of corn
- ½ tbsp Indian spice blend, Garam masala
- 3 tbsp seasoned salt (Crazy Jane's, Lawry's)
- 2 tsp black pepper
- 1 tbsp hot sauce
- 2 tsp cumin
- 4 tbsp melted butter
- 3 tbsp cilantro, chopped
- 1 lime
- 1 tsp paprika or cayenne pepper OPTIONAL
Instructions
- Fire up the grill and preheat to medium-high heat.
- Create your spice rub by mixing together the seasoned salt, black pepper, hot sauce, cumin, and Indian spice blend.
- Once heated, grill the shucked corn with the grill lid closed. Turn the corn occasionally until it is charred (to your preference) and cooked through.
- Remove the corn from the grill, brush with butter, and sprinkle the spice mix onto the corn. Garnish with cilantro. Serve while warm!
photo courtesy of Olive & Mango
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