Grilled Corn with Cilantro-Chili-Lemon

Happy 4th of July to all! It’s been an annual tradition (at least for the last 3 of the 5 years that we have been in Dallas:) to celebrate this day and the middle of summer with a picnic with our near and dear friends. We venture out to the greens with coolers, chairs, blankets, hats, sunscreen, bug spray and of course, the yummy treats doled out of all our kitchens and theirs. It’s more of a potluck, and there’s almost always something new to try and taste. I usually pick up something from the local store as it’s always a last minute trip after running a gazillion errands on Sunday afternoon. But since the 4th fell on a Monday this year, it somehow felt a little more relaxed. I thought I would make something at home for a change:) I wanted to try this dish I had seen in the July issue of the Real Simple magazine as it seemed easy enough, and I added some of my own seasoning to this recipe, which was quite the hit with the group. This dish is a tangy take on the simple grilled corn and served in bite-sized portions which makes it even easier on the palate.

Ingredients
Corn, husked and cleaned – 10
Olive oil – 2 tbsp (you can also use olive oil flavored with chili flakes for added spice)
Black pepper – 2 tsp
Salt to taste
Chopped fresh cilantro – 1 1/2 cups
Lime or Lemon juice – 1/2 cup
Garlic flakes, crushed – 2 tsp
Thai green chili, crushed (optional) – 2 tsp
Chaat masala, optional – 2 tsp (available in Indian stores)

Method:
1. Heat grill to about 350F
2. Mix the olive oil (I used flavored chili olive oil) with the salt, and garlic flakes.
3. Brush this mixture over the corn and place on the grill for about 10-15 minutes till done.
4. In a separate mixing bowl, mix the lemon or lime juice, cilantro, thai green chili, a little more salt to taste, chaat masala and combine.
5. Cut the grilled corn into about 5-6 pieces each. Toss in the mixing bowl and mix with the lemon-chili-cilantro mixture.
6. Serve with lime wedges and more cilantro for added garnish.