A sweet and spicy sauce makes this grilled corn anything but basic.
- 8 ears of corn, husks removed
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Heavy pinch of cayenne pepper
- Cilantro, roughly chopped for garnish
Boil or grill corn. To boil, place shucked corn into a pot of boiling water and cook for 3-6 minutes or until kernels are tender. To grill, shuck corn and lightly brush with oil. Place onto grill and cook for 3-4 minutes, turning often to avoid burning.
In a small bowl combine, olive oil, lime juice, honey, salt, pepper and cayenne pepper.
Brush warm corn with olive oil mixture and sprinkle with chopped cilantro. Serve warm.