Spicy Grilled Corn on the Cob

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You’ll really enjoy the sweet mystique of grilled corn sprinkled either with our heady, aromatic North African Spice Mix or with our Jamaican Jerk Spice Mix, which augments the  corn’s sweetness with cinnamon, nutmeg, and allspice and adds kick with the pepper.

It only takes a small amount of olive oil or butter to help the spices cling to the kernels, and the result is enormously finger-licking good. Choose one of the following: North African Spice Mix or Jamaican Jerk Spice Mix.

Spicy Grilled Corn on the Cob
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Serves: 3 to 6
 
Choose one of the following: North African Spice Mix or Jamaican Jerk Spice Mix.
Ingredients
North African Spice Mix:
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½i teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • dash of ground cloves
  • ½ teaspoon crushed dried oregano
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 6 unhusked ears of corn
  • 1 tablespoon olive oil or melted butter
Jamaican Jerk Spice Mix:
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • dash of cayenne
  • dash of nutmeg
  • 6 unhusked ears of corn
  • 1 tablespoon olive oil or melted butter
Instructions
  1. Prepare the grill.
  2. Combine the spice mix ingredients in a small bowl or jar.
  3. Pull the husks back from the ears of corn without detaching them from the stem ends.
  4. Remove the silk.
  5. Brush the kernels with the oil or melted butter and sprinkle with the spice mix.
  6. Pull the husks back up over the kernels, tie together at the top with an extra strand of husk, and dampen slightly under running water.
  7. Grill, turning frequently, until the husks are dried out and the kernels are tender, 10 to 20 minutes.
  8. Serve immediately.
 
 
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