Grilled corn is a classic summer dish that can be taken to the next level with the addition of Chraime spice. This unique blend of North African spices adds a flavorful kick to the sweet and smoky corn, creating a dish that is sure to impress your guests at your next barbecue.
The Stuff:
- 8 tablespoons (1stick) salted butter
- 8 ears of fresh corn, husks removed
- 1 tablespoon Never Not Eating Chraime
- 1/4cup Cotija (or feta) cheese
- 1/4cup finely chopped cilantro
- 8 limes
The Method:
- Preheat your grill to high, making sure the temperature reaches about 550℉.
- Add the butter and Never Not Eating Chraime to a small saucepan over medium heat and watch closely until melted, 1 to 2 minutes. Remove from heat.
- Lay the corn on a large platter or plate. With a heat-resistant basting brush, brush each piece with the Chraime butter until well coated.
- Using tongs, place each ear directly on the grill grate.
- Cook the corn for 10 to 15 minutes, turning it every 2 to 3 minutes, making sure each side is evenly charred.
- Baste the corn with butter while it cooks. The corn is fully cooked when the kernels are tender when gently pressing them with the tongs.
- Remove the cooked corn from the grill and place on a serving platter. Brush the remaining butter.
- Garnish with the Cotija cheese and cilantro and serve immediately with lime wedges.
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