Grilled Southwestern Corn

 

4

medium ears fresh corn

1/4

teaspoon salt

2

teaspoons finely chopped fresh cilantro

1

tablespoon olive or canola oil

1/4

teaspoon ground cumin

1/8

teaspoon garlic powder

1/8

teaspoon ground red pepper (cayenne)

• 1 Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
• 2 Meanwhile, in small bowl, mix salt and cilantro; set aside.
• 3 In 8-inch nonstick skillet, mix 1 tablespoon oil and the cumin. Cook over medium heat about 30 seconds, stirring frequently, until fragrant. Stir in garlic powder and red pepper. Brush cumin mixture over hot corn; sprinkle with cilantro-salt mixture.