Grilled Corn with Cilantro-Chili-Lemon

Celebrating the Fourth has become an annual tradition for us, at least for three of the five years we’ve lived in Dallas. We usually mark the day, and the heart of summer, with a picnic alongside our close friends. That means packing up coolers, chairs, blankets, hats, sunscreen, bug spray, and, of course, an assortment of homemade dishes brought together potluck-style. There’s almost always something new to taste, which is part of the fun.

Most years, I end up picking something up from a local store after running a never-ending list of errands on a Sunday afternoon. But since the 4th fell on a Monday this year, the pace felt noticeably more relaxed. I decided to make something at home for a change.

I had been wanting to try a recipe I spotted in the July issue of Real Simple magazine. It looked easy enough, and I added a few of my own seasonings to give it more punch. The result turned out to be a hit with the group. This dish is a tangy, flavorful twist on classic grilled corn, served in bite-sized pieces that make it especially easy and enjoyable to eat.

Ingredients

• Corn, husked and cleaned – 10
• Olive oil – 2 tbsp
  (You can also use olive oil infused with chili flakes for extra heat)
• Black pepper – 2 tsp
• Salt – to taste
• Fresh cilantro, chopped – 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 at Indian grocery stores)

Method

1. Heat the grill to about 350°F.
2. In a small bowl, mix the olive oil with salt and crushed garlic flakes.
3. Brush this mixture evenly over the corn and place the corn on the grill. Grill for 10–15 minutes, turning occasionally, until cooked and lightly charred.
4. In a separate mixing bowl, combine the lemon or lime juice, chopped cilantro, crushed Thai green chili, additional salt to taste, and chaat masala (if using).
5. Cut each grilled corn cob into 5–6 bite-sized pieces.
6. Add the corn pieces to the mixing bowl and toss gently to coat them evenly with the lemon–chili–cilantro mixture.
7. Serve warm or at room temperature, garnished with extra cilantro and lime wedges if desired.