I’m barbecuing a Nevis jerked chicken for the Fourth of July and I wanted some vegetables side dishes to go with the heavy meat main dish. My family really likes grilled corn, but I did not want to use the same Nevis spice blend on the vegetables. For the corn, I chose to use chili powder—kind of a go-together with corn.
The last time I made this dish I used butter and garlic, but the garlic would clash a bit with the mild flavors of the jerked chicken. To Noom-ify the dish, I replaced the butter with just a bit of olive oil and seasoned the corn with chili, pepper and salt.
Note: Unlike much of the rest of the Caribbean cuisine’s jerked chicken, Nevis spice blend is not fiery hot.
Karl’s Grilled Chili Corn II
2-4 ears corn
1-2 Tbs. olive oil
1-2 Tbs. chili powder
Pinch black pepper
Pinch Kosher salt
1. Shuck and remove the hair from the ears of corn.
2. Lightly brush the corn with the olive oil.
Tip: You do not want the ears dripping with the oil, you just want enough for the spices to stick.
3. Sprinkle the chili powder all over the corn.
4. Sprinkle the ears with pepper and salt.
5. Grill the corn over the barbecue for 15-20 minutes, until starting to char.
Note: If you do not have a barbecue, you may put the corn under the broiler.
6. Cut each ear into four 1½ inch pieces.
7. Transfer to a serving bowl and serve warm.
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