I have no memory of the first time I ever ate BBQ. Clearly it wasn’t in The Bronx and it surprises me that what I now count among my favorite things to eat has a beginning steeped in mystery. Chicken, hot dogs, hamburgers, corn, it doesn’t really matter, nothing tastes as good as something hot off the grill. That perfect combination of fat hitting flame is hard to duplicate in the kitchen. When the days are longer I often come home from work and BBQ, trying my hardest to re-create what I imagine “real BBQ” might taste like when prepared by those “guys” who love to cook meat (my guy doesn’t even eat red meat.) After all these years I am still a novice, mainly because we don’t really live in a BBQ culture. For me BBQ conjures up certain images like large family gatherings, home-cooking, cold beer, and being outdoors, all so appealing. So each year I try to learn a little more about grilling and once in a while I get it right.
BBQ corn is a staple at our farmers’ markets but because of the Latin influence you normally can have them plain or heavily seasoned, my personal preference. I have tried marinating the corn in spices before grilling them but the flavor never really penetrated the surface. I have tried shaking on the spices just after I have removed the corn from the grill, but that didn’t work very well either. Today I read an article that mayo is the “glue” of choice for grilled corn. I went and bought two ears of corn, pulled back the husks, removed the silk, brushed the corn with a little olive oil and grilled them on high for about 10 minutes. Then I brushed the grilled corn with a very thin layer of mayo, and rolled them in a combination of spices. I am proud to say that this is not my mother’s corn.
Spicy Grilled Corn
Prepare corn and grill for about 10 minutes, till lightly charred.
In a bowl mix 1/2 tsp smoked paprika with 1/2 tsp chili powder and 1/2 tsp garlic powder. Add a pinch of salt.
Brush grilled corn with mayonnaise and roll in spices. Squeeze lime juice over the top.