This super simple corn recipe will delight your senses. It is this summer’s favorite recipe developed by my daughter Lindsey. She says the secret is how you layer the ingredients on top of the corn. Four ingredients plus salt and pepper. How simple is that? After wrapping in foil, the corn can be baked or grilled. Enjoy friends!
Fresh Corn with Lime and Cilantro- 12 servings
6 ears fresh corn
Non-stick spray made with canola oil
2 limes cut in 6 slices each (12 slices total)
Freshly ground pepper, coarse grind
1 bunch cilantro, cleaned
To clean cilantro- Remove twist tie from one bunch of cilantro. Soak in a clean sink with enough cold water to cover cilantro. Gently stir cilantro in the water. Let cilantro sit in water for 3 minutes so the silt will settle. Remove cilantro from water, shaking cilantro to remove excess water. Drain water and clean sink (if you drain the water first the cilantro will come back in contact with the silt). Repeat the process one more time. Shake cilantro over sink to remove excess water or spin in a salad spinner. Lay cilantro on paper towels until ready to use.
Shuck, remove silks and wash 6 ears of corn. Break each ear in half to make 12 individual servings. Cut 12 pieces of foil large enough to completely wrap around and seal corn. Lay corn halves on foil. Lightly spray corn with non-stick spray. Squeeze one slice of lime over each corn half. Rub corn all over with same slice of lime using the flesh side. Lightly sprinkle corn with kosher salt and freshly ground pepper, coarse grind. Top each corn half with 3 to 4 stems of cilantro containing 10-15 leaves. Wrap foil around corn. Bake in 350ºF oven or grill for 25 to 30 minutes. Enjoy!
Published in The News and Neighbor on July 7, 2014