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.
Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
