Here's my favorite corn, adapted from my mom's recipe because she can eat nightshades and I can't.
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| It's motherfucking corn, y'all! |
The Best Grilled Corn[house] in Texas
Serves 4
4 ears corn, shucked
1 tbsp vegetable oil (olive is my preference, yo)
Juice of 1 lemon or lime (whatever you have on hand; I prefer lemon)
2 tsp sumac
salt & pepper to taste
optional: if you can do nightshades, add a pinch of cayenne powder
This is stupid hard, y'all. Ready? Throw all this in a large Ziploc bag and let it marinate for at least 30 minutes. Best is all day. Throw it in the fridge, rock out at work, and then it's ready to go. If you're around, you can swish that shit around in the juices if you like. But it's not necessary.
To cook: Throw it on the grill with yer portabellos or whatever you're grilling. Takes about 10 minutes, depending on the temp you're using. Look for the corn to brown in a few spots, and it's ready.
Seriously, this shit is so good, my mother (who has a serious problem--she'll ask for a extra side of butter at IHOP for her pancakes, no fucking lie) won't butter it. SHE WON'T BUTTER THE CORN, PEOPLE. This shit is for real.
The cayenne can add a serious pop if you go above and beyond with the pinching, but if you keep it down to that pinch, it only adds a zing. It's not spicy at all. You'll leave the marinade in the bag when you throw the corn on the grill, so it's not like you're ingesting a ton of cayenne.
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