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Categories:
corn butter olive oil cumin chile powder salt olives green onions cilantro tomatoes white wine vinegar
Viewed: 50 - Published at: 9 years agoIngredients
- 3 ears corn on the cob (in the husk)
- 1 tablespoon butter, melted
- 4 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon dried ancho chile powder (can use plain)
- 1/4 teaspoon salt
- 1 (2 ounce) can sliced ripe olives, drained
- 2 green onions, sliced
- 1 tablespoon chopped cilantro
- 1 medium tomatoes, seeded and diced
- 1 teaspoon white wine vinegar
Method
- Place corn (in husk) in a large container; add cold water to cover. Let stand for 30 minutes. Meanwhile heat grill to medium-high direct heat.
- Remove corn from water; do not remove husks. Place corn on grill. Grill covered 10 minutes, turning occasionally. Remove from grill. Do not turn grill off. Cool corn slightly. Remove husk and silk.
- Blend butter, 1 tbsp olive oil, cumin, chili powder, and salt in a small bowl. Place corn on grill; brush with butter mixture. Grill 4 to 7 minutes longer, or until lightly charred, turning and basting once. Remove from grill.
- Cut corn from the cob. Combine corn, olives, onion, cilantro, tomato, remaining 3 tbsp olive oil, and vinegar in a medium bowl; mix well.
