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.

Ingredients

• 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

Preparation

1. Bring a pot of water to boil and place the corn, continue to cook over high heat for approximately 6 minutes.
2. In a separate saucepan, combine the butter, spices, salt, sugar, garlic, and juice of 1 large Lime until dissolved completely.
3. Drain the corn and cut the ends off, then cut the remaining into 3 equally sized mini-cobs
4. Throw a few chips or a chunk or two of Oak wood
5. Place the corn on a well cleaned and oiled grill over medium-high heat, basting regularly in the butter mixture.
6. Cook on each side until grill marks appear, about 2-3 minutes.
7. Place corn on a serving platter and squeeze a bit more lime juice over the corn
8. Sprinkle a little sea salt and garnish with Cilantro leaves and Lime (grilled optional)