Ingredients
4 medium ears fresh sweet corn, husks removed
1/4 teaspoon salt
2 teaspoons finely chopped fresh cilantro
1 tablespoon olive or canola oil
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
Preparation
1. Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
Meanwhile, in small bowl, mix salt and cilantro; set aside.
In 8-inch nonstick skillet, mix 1 tablespoon oil and the cumin. Cook over medium heat about 30 seconds, stirring frequently, until fragrant. Stir in garlic powder and red pepper. Brush cumin mixture over hot corn; sprinkle with cilantro-salt mixture.
http://www.thenest.com/Recipes/Vegetable_Grilling_Summer-food_Vegetarian_43261/detailview.aspx?id=43261&type=7
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