Rebecca’s Recipe of the Week: Grilled Corn | Canalside Community Food

When I was growing up in New York State, fresh corn on the cob was a familiar summertime treat. In my family we always, always, ate it boiled, with butter, salt, and pepper, and that is indeed an excellent way of preparing this delicious vegetable. (Just to be clear, you should boil your corn for no more than about five minutes, in plenty of water.) Here, however, is another equally excellent way to cook corn.

Grilled Corn
Serves 2

Ingredients
2 ears of corn
2 tablespoons rapeseed or other oil
1 teaspoon Spanish smoked paprika (sweet or hot, as you prefer)
½ teaspoon salt
Freshly-ground black pepper, to taste

Preparation
Preheat your grill to maximum heat.

Meanwhile, shuck your corn: peel away and discard the outer leaves and delicate thread-like silk.

Mix the oil, paprika and salt together and brush over the ears of corn.
Place the corn under the grill and grill for about 10 minutes, turning regularly, until it is a beautiful golden colour all over.

Remove from the grill, grind some black pepper over the cobs, and eat alongside your quelites a la mexicana or anything else that strikes your fancy.