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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 8 |
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Well one day I wanted something a bit different so I played around with this recipe and came up with this good recipe or at least we like it very much. Ingredients:
3 ears of corn, in the husk |
1 tbsp. butter, melted |
4 tbsp. olive oil |
1/2 tsp. cumin |
1/2 tsp. ancho or plain chili powder |
1/4 tsp. salt |
1 (2-oz.) can sliced ripe olives, drained |
2 green onions, sliced |
1 tbsp. fresh cilantro |
1 medium tomato, seeded and diced |
1 tbsp. white wine vinegar |
Directions:
1. Place corn (in husk) in large container, add cold water to cover.
2. Let stand 30 minutes.
3. Meanwhile, heat grill to medium-high direct heat.
4. Remove corn from water, do not remove husks.
5. Place corn on grill, cover grill 10 minutes turning occasionally
6. Remove from grill.
7. do not turn off the grill.
8. Cool corn slightly.
9. Carefully remove the husks ans silk.
10. Blend butter, 1 Tbsp. olive oil, cumin, chili powder and salt in small mixing bowl.
11. Place corn on grill brush with butter mixture.
12. Grill 4 to 7 minutes longer or until slightly charred, turning and basting once. Remove from grill.
13. cool corn slightly. Hold corn upright on cutting board, with sharp knife cut corn from cob.
14. Combine corn, olives, onions, cilantro, tomato remaining 3 Tbsp. olive oil and vinegar in a medium bowl mix well and chill
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