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.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
One of the last old-school fish houses in Onslow County stands sentry on the White Oak River. Clyde Phillips Seafood Market has served up seafood and stories since 1954 — an icon of the coast, persevering in pink.
