Paleo eaters take note. Though the vast majority of recipes on Kev’s Kitchen are Paleo-friendly, this one isn’t. (Better luck next post.)
The first time I had corn on the cob with this flavour profile was years ago when we joined the beautiful friends (and brilliant cooks) we refer to as “The GGs”. I was again reminded of how good grilled corn can be when it accompanied an excellent lunch at Deer & Almond a week ago and that inspired this rendition.
Time: 25 minutes
Serves: 4
Ingredients:
2 tablespoons butter 1 tablespoon fresh lime juice ½ teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon ground coriander ¼ teaspoon kosher salt 4 cobs corn – husked and cut in twoPreparation:
Preheat your barbecue on medium.
Place a small pot on low heat to melt the butter.
Remove the pot from heat and stir in all remaining ingredients except the corn.
Lightly baste the corn with the butter mixture and grill, turning and basting occasionally for ten minutes.
Serve immediately.