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Prep Time: 16 Minutes Cook Time: 14 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is super delicious and great to serve at a Barbeque. Ingredients:
3 ears corn on the cob (in the husk) |
1 tablespoon butter, melted |
4 tablespoons olive oil |
1/2 teaspoon cumin |
1/2 teaspoon dried ancho chile powder (can use plain) |
1/4 teaspoon salt |
1 (2 ounce) can sliced ripe olives, drained |
2 green onions, sliced |
1 tablespoon chopped cilantro |
1 medium tomato, seeded and diced |
1 teaspoon white wine vinegar |
Directions:
1. Place corn (in husk) in a large container; add cold water to cover. Let stand for 30 minutes. Meanwhile heat grill to medium-high direct heat.
2. Remove corn from water; do not remove husks. Place corn on grill. Grill covered 10 minutes, turning occasionally. Remove from grill. Do not turn grill off. Cool corn slightly. Remove husk and silk.
3. Blend butter, 1 tbsp olive oil, cumin, chili powder, and salt in a small bowl. Place corn on grill; brush with butter mixture. Grill 4 to 7 minutes longer, or until lightly charred, turning and basting once. Remove from grill.
4. Cut corn from the cob. Combine corn, olives, onion, cilantro, tomato, remaining 3 tbsp olive oil, and vinegar in a medium bowl; mix well.
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