When it comes to corn on the cob, I’m usually a purist. No butter, no salt, no pepper. Just plain corn. Unaltered and simple.
I guess this taste preference for unfussy corn is something I inherited. Because my Uncle used to eat raw corn right off the stalks that grew on our family farm. I like mine cooked at least….
But this cilantro-lime corn is the exception to my rule about naked corn. The combination of cilantro and lime really brightens the flavors of the corn. And it is so simple to do. For hardly any extra work (and essentially no extra calories or fat) you can transform plain corn into something with a little zip to it. Try it out at your next barbecue!
- 4 ears of corn, husks and silk removed
- 1/2 lime, cut into wedges
- 2 tablespoons cilantro, chopped
- A few pinches of sea salt
- Cook the corn. Heat your grill to medium-high. While your grill is heating, soak the corn in a large bowl of water (about 10 minutes). Remove the corn from the water, pat dry and place directly on the grill. Grill for 8-10 minutes, turning every couple of minutes. Alternatively, you can cook the corn on your stovetop (place in a pot of boiling water for 5 minutes), and still achieve the look of grilled corn using your broiler (put boiled corn on a rimmed baking sheet and place under your pre-heated broiler for approximately 3-5 minutes, turning frequently).
- While the corn is still warm, rub lime wedges over all sides of the corn. Sprinkle each ear with a little sea salt and the chopped cilantro. Serve immediately.