Listen up Portland – it is officially summer! While here in the Pacific Northwest this may not necessarily mean shorts and flip-flops just yet, fresh corn is popping up in stores. One of my clients passed along this grilled corn recipe (thanks Rick!) – it was a huge hit at his BBQ last weekend.
Try it yourself and let me know what you think.
Sweet and Spicy Grilled Corn:
- 2 cloves of garlic minced
- 1 tablespoon whole grain mustard
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 teaspoons chopped cilantro
- 2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon agave nectar or honey
- 1/8 teaspoon cayenne pepper
- salt and pepper to taste
- 4 ears of corn, shucked and cleaned
In a small bowl whisk together all ingredients except corn. Brush the sauce over each ear of corn then wrap each ear in aluminum foil (or if you want to get fancy – pull down the husks, pull off the silks, brush the corn with the sauce, wrap the husks back over the ears and tie the ends with a string or metal twist tie).
Cook on a very hot grill for thirty minutes turning occasionally. Just before serving peel away the foil or husks, brush the corn again with any remaining sauce, serve and enjoy!
