Spicy Grilled Corn

[souljoy]

Spicy Grilled Corn

Serves 4 as Side.

Recipe by eGullet Q&A Special Guest, Joyce White.

• 4 large ears fresh corn, preferably bi-colored
  
• 2 T olive or corn oil or melted butter
  
• 1 T dark rum
  
• Freshly ground black pepper
  
• 1/2 tsp salt
  
• 1 tsp finely chopped fresh thyme
  
• 1/2 tsp ground chile pepper
  
• 1/3 c grated cheese, such as Parmesan, Feta or Cotijo
  

Soak a couple chunks of mesquite wood for an hour or so in water. (Sassafras and apple woods are also fine with corn.) Heat the grill, using hardwood charcoal, which isn't full of chemicals. Pull back the corn husk and remove the silk. Pull the husks back up around the corn and soak the ears in a pan of cold water while the grill heats up.

When read to grill, whisk together in a cup or small bowl the oil or butter, rum, black pepper, salt, thyme, and chile pepper. Squeeze out the water from the corn husk and brush the oil mixture all over the corn.

When the charcoal is ashy, spread out, drain the woods and place on the fire. Place the corn on the grill. Grill covered for 15 to 20 minutes, or until the corn is tender and lightly charred, turning often. Before serving spread with the grated cheese.

Keywords: Side, Vegetables, Intermediate, Lunch, Dinner, Hot and Spicy, Barbeque, American, Grill

( RG594 )