INGREDIENTS
5 ears corn, shucked
1 tsp. chili powder
½ tsp. coriander
½ tsp. cumin
½ tsp. freshly ground black pepper
¼ tsp. cayenne pepper, plus more to taste
1 poblano pepper
2 Tbsp. plus 1 tsp. canola oil, divided
1 tsp. minced garlic
Juice of 1 lime
Juice of ½ lemon
Kosher salt, to taste
Sour cream or mayonnaise, for garnish (optional)
Sliced green onions, for garnish (optional)
PREPARATION
• Bring a large pot of salted water to boil over high heat. Add the corn and cook 1 minute. Remove and pat dry.
• Make a spice rub by combining the chili powder, coriander, cumin, pepper and cayenne in a small bowl.
• Coat the corn and poblano pepper with 2 tablespoons oil and the spice rub.
• Prepare a charcoal grill for high, direct heat or a gas grill for high heat.
• Grill the corn, rotating a quarter turn every 1œ minutes, until slightly charred on all sides. Grill the poblano, rotating a quarter turn every 3 minutes, until charred on all sides. Set aside until cool enough to handle.
• Slice the kernels from the cob and place in a large mixing bowl; discard the cobs. Stem and seed the poblano, then julienne and add it to the bowl. Toss with the garlic, lime juice, lemon juice, the remaining 1 teaspoon canola oil and salt to taste. Garnish with the sour cream or mayonnaise and green onion, if desired.
This article appears in June 2015.