What is more American than rock music and grilled foods? Independence Day may have you singing Bruce Springsteen's "Born in the USA", but this delicious recipe will have you singing a slightly different tune. Grilled corn is one of those simple items we can put together in minutes that is often forgotten on these special barbecue occasions. The flavor options are endless when you consider using any combination of your favorite spices and/or dry rubs. For this recipe, we decided to go with a hot and sizzling spice blend that is a staple to Cajun, Latin and Asian cuisines. This kind of exciting cultural fusion is about as American as you can get. You may need a crisp Sauvignon Blanc to cut the heat.
- Husked Corn
- 2-4 tbsp Canola Oil
- 1 tsp Granulated Garlic
- 1 tsp Cayenne Pepper, Chipotle or Chili Powder
- 1 tsp coarsely Ground Pepper
- 1 tsp Salt
- 4 tbsp Butter
- Juice of ½ a Lime
Can't handle the spiciness? Substitute the cayenne or chili powder for a mild taco seasoning packet.
- Start up your grill.
- Clean and husk the corn.
- Mix up the dry rub with the granulated garlic, cayenne pepper (or choice spicy powder), salt and ground pepper.
- Brush the corn with canola oil and sprinkle each ear with the spice blend.
- When the coals are white hot, place the corn directly over the heat turning every 2-3 minutes.
- Once the corn has desired grill marks, move them to the side over indirect heat and cook for 12-15 minutes. This is to ensure the corn is cooked through.
- Make the Cilantro Butter: Mince the cilantro and melt the butter. The mix them together with the lime juice.
- Plate corn once it is cooked through and drizzle with the cilantro lime butter.