Is there anything better than sweet white summer corn? Growing up in North Carolina, driving down to the beach in the summertime meant stopping on the side of the road to buy sweet corn out of the back of a pickup truck for pennies per ear. It would be the kids job to shuck the corn out on the deck while the adults got dinner ready, then the corn would plunge into a giant pot full of boiling water just before dinner was served.
My mom used to serve it with big pats of butter, salt, and nothing else, and it was the greatest thing in the world. I still like my corn served simply, but every now and then I like to dress it up a bit, and this Chili-Mint variation is a flavor combination that I really love. It’s still simple enough so highlight the flavor of the corn, but adds a little something extra.
Chili-Mint Grilled Corn
Ingredients
- 4 ears of white corn, shucked
- 1 tbsp olive oil, plus more for drizzling
- 1/4 tsp salt
- 2 tbsp minced mint
- 1/4 tsp red pepper flakes
- Extra-virgin olive oil, for drizzling
- Juice of 1 lemon
- Lemon wedges, for serving
Instructions
- Preheat an outdoor grill to medium-high.
- Brush corn with oil and season with salt, then grill for 6 to 8 minutes, until it is tender and charred in spots.
- Allow corn to cool slightly, then cut into smaller bite-sized pieces if desired (this is great for picnics or parties where you aren’t really sitting down to eat!).
- Transfer corn to a serving platter and drizzle with extra-virgin olive oil and lemon juice. Scatter mint and red pepper flakes over top. Serve immediately or at room temperature!
- 4 ears of white corn, shucked
- 1 tbsp olive oil, plus more for drizzling
- 1/4 tsp salt
- 2 tbsp minced mint
- 1/4 tsp red pepper flakes
- Extra-virgin olive oil, for drizzling
- Juice of 1 lemon
- Lemon wedges, for serving