Recipe for: Chili Spice Corn on the Cob

FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: less than 3 minutes to prep and 20-25 minutes to grill 
MAKES: 5 corn on the cobs and then some! (you’ll have plenty of seasoning left, store for another use) 

Last Tuesday, I showcased a recipe on Pretty Tasty Things for Spicy Moroccan Kabobs. With some of the same spices I used for the kabobs, I created a chili seasoning for corn on the cob to go along. Dressing up corn on the cob is incredibly easy to do. Just think of corn as a blank canvas. You can add anything to make it even tastier. Try going the spicy route like I did, maybe create a homemade pesto or even flavored butter. I even grilled the corn adding a charred and smokey flavor, which paired very well with the chili seasoning. This is an ideal side dish to accompany anything grilled! So enjoy!

INGREDIENTS:
4 corn on the cobs
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
olive oil

DIRECTIONS:
1. Mix the seasoning. Combine the salt, cumin, coriander and chili powder in a small bowl. Mix well.

2. Grill the corn. I’m a fan of grilling corn. If you decide to grill the corn, remove some of the husks leaving a thin layer. Trim the hairs hanging from the side. Soak them in cold water for 15 minutes so that when you grill them, the husks don’t burn. Meanwhile, start your grill. Once hot, place the corn on the grill. Rotate the corn every so often to cook all sides. Takes roughly 20-25 minutes.

3. Add the seasoning. Once corn is cooked, remove all the husks and annoying hair from the corn. Be careful, it’ll be hot! Brush the corn on the cob with olive oil. Sprinkle the chili seasoning all over. Add as little or as much seasoning as you like! Enjoy immediately.

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