Preparation:
Light the grill; let it burn down to medium-hot. If you have very sweet, fresh corn, go ahead and husk it. If your corn is more mature or out of season, it needs to be tenderized.
To do this, lay the unhusked ears over the fire and turn until the outside of the ears have turned brown and charred. Let corn rest off the heat for 10 minutes. Husk corn and proceed with recipe.
Brush corn lightly with olive oil.
Grill over medium-hot fire, turning frequently, until golden brown and lightly charred all over, about 6 minutes. Remove from fire. Sprinkle with condiments to taste. Makes 4 servings.
Corn only per ear: Calories 122 Fat 1.5 g No cholesterol Sodium 19 mg Percent calories from fat 11%
Source: Adapted from "La Parilla, The Mexican Grill" Dallas Morning News 6/19/96 |
