Grill-Steamed Corn with Cilantro and Chile Flakes
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Serves 4 (serving size: 1 ear)
Aleppo is a Middle Eastern ground pepper with moderate heat and fruity notes. This technique steams the corn in its husk right on the grill. Some smoke flavor permeates the corn, but not as much as when it rests on the grill rack without husks. The husks and silk are very easy to remove after the corn is cooked.
- 4 large ears fresh corn with husks
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh cilantro
- 3/4 teaspoon Aleppo chile powder
- 1/2 teaspoon salt
- 4 lime wedges
- Calories 151
- Fat 8.2g
- Satfat 1.3g
- Monofat 5.4g
- Polyfat 1.3g
- Protein 3g
- Carbohydrate 20g
- Fiber 2g
- Cholesterol 0.0mg
- Iron 1mg
- Sodium 333mg
- Calcium 5mg
- Sugars 7g
- Est. added sugars g
How to Make It
Preheat grill to medium-high (about 450°F). Place corn on grill grate; grill, uncovered, 15 minutes or until husks are charred and corn is tender.
Remove corn from grill; let stand 10 minutes. Pull husks back; discard silks. Brush corn with oil. Sprinkle with cilantro, chile powder, and salt. Serve with lime wedges.