Grilled Corn with Chili Lime Drizzle

To me, corn on the cob is the epitome of summer vegetables. It brings back memories of summer road trips and happily pulling over for road side farmer’s stands, in the fertile, lush areas of both Picton and Niagara. It also brings back memories of growing and selling it at our very own stand, in my childhood days of farm life north of Kingston.
Of the many ways to cook corn, from boiling to steaming to microwaving, this method certainly imparts the most flavour, and means you can cook it outdoors. What is that’s so satisfying about summer cooking…? Is is the ease, transforming the freshest of fresh local fruit & veg into light yet delicious eats…? Is it the opportunity for alfresco dining…? I’d have to say it’s a delightful combination of all, especially with summer seeming to speed by all too quickly~
 If you don’t have the option of cooking outdoors, have no fear. A grill pan on the stove will do quite nicely. In fact it’s a totally viable alternative for those unable to boast having an outdoor grill.
If you don’t have a fantastically sharp grater or rasp as in the photo below, I urge you to get one. It’s one of my fave kitchen tools and useful for not only zesting lemons, limes & oranges, but for finely grating anything from cheese to whole nutmeg. They used to be hard to find. Now they’re everywhere. 

Grilled Corn with Chili
Lime Drizzle

This is so tasty, you’ll want to make extra – just increase the quantity of drizzle – although you really don’t need that much for basting. Like most things, if you use too much oil, it can become soggy. Any leftover is really good when used for a black bean and corn salad~ Serves 4.
4 fresh cobs of corn
1/3 cup approx extra virgin olive oil
1/2 tsp dried chili powder 
1/2 tsp sweet paprika
1 tsp fresh lime zest
Garlic clove, halved
Heat your grill or grill pan to medium high heat.
In a small sauce pan, gently warm the oil, spices, lime
zest & garlic and let steep for 5 min. Meanwhile, husk the corn and break or very carefully cut cobs in half, if desired. Lightly brush with the drizzle and place on hot grill.
Tent the corn with foil (do the same if using an outdoor grill, so you can keep an eye on flare ups) and let cook, rotating and lightly basting every 2 minutes until tender
& with some char, approx 10 minutes. Remember, caramelization is flavour~

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