This one is an instant hit at any BBQ party. The slightly sweet and smoky heat combined with the citrus tang of the lime turns boring corn into a fiesta of flavors. This corn pairs perfectly with our Santa Maria Tri-Tip Recipe and a nice Tempranillo. In our case, we enjoyed our friend and vintner Shannon Jones’s 2009 Hestia Tempranillo, a full bodied spanish grape perfect for this spanish/Mexican SoCal inspired dinner.
- 6 white corn cobs, cleaned
- 5tbs Unsalted Butter
- 1/2 tsp Smoked Paprika
- 1/2 tsp Cayenne Pepper (to taste)
- 1/2 tsp Chimayo or Ancho Pepper (we prefer Chimayo)
- 1 Garlic clove, peeled, germ removed and minced
- 1 Tsp Coarse Kosher or Sea Salt
- 2 Large Limes
- 1/2 tsp Brown sugar or Turbinado Sugar
- 1/2 tsp Black Pepper
- 1 bunch Fresh Cilantro
- Optional: Oak Wood Chips or chunks for smoke
- Bring a pot of water to boil and place the corn, continue to cook over high heat for approximately 6 minutes.
- In a separate saucepan, combine the butter, spices, salt, sugar, garlic, and juice of 1 large Lime until dissolved completely.
- Drain the corn and cut the ends off, then cut the remaining into 3 equally sized mini-cobs
- Throw a few chips or a chunk or two of Oak wood
- Place the corn on a well cleaned and oiled grill over medium-high heat, basting regularly in the butter mixture.
- Cook on each side until grill marks appear, about 2-3 minutes.
- Place corn on a serving platter and squeeze a bit more lime juice over the corn
- Sprinkle a little sea salt and garnish with Cilantro leaves and Lime (grilled optional)