Yield: 6 servings.
6 ears of corn
2 tablespoons Duke’s mayonnaise
2 tablespoons butter, softened
2 teaspoons apple cider vinegar
½ teaspoon chili powder, or to taste
1 teaspoon ground cumin
½ teaspoon salt
Freshly ground black pepper
1 lime, cut into wedges
To prep the corn, remove husks and cut off about ½ inch from each end. Rinse corn under cold water and remove silks.
In a mixing bowl, whisk together mayonnaise, butter, vinegar, chili powder, cumin, and salt. Set aside.
Heat the grill to medium-high heat. If using charcoal, coals should be white. Place grill rack 6 inches above heat source. Place corn on clean grill rack and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning every 30 seconds until all sides are charred. Do not overcook, or the corn will get chewy. Remove corn from grill and place on a serving platter.
Spread corn with butter mixture. Sprinkle each ear with freshly ground black pepper and serve with a wedge of lime.
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
At the North Carolina Museum of Art in Raleigh, some of French sculptor Auguste Rodin’s bronze figures live in the outdoors, steadfast yet ever-changing.
