Those street vendors know what they’re doing when they’re making Mexican grilled corn. The intense heat of the grill causes the corn kernels to caramelize. You know it’s hot enough when they start to make a cracking noise, like popcorn. Serves 4-8.
4 ears good fresh corn (cut in half if you want smaller portions as a side dish)
Mild chili powder
Lime juice (optional)
Method: Shuck the corn and soak in salted water for a couple hours. Grill over high heat, turning so each side gets dark kernels but is not burned (see photo). Remove from heat and sprinkle with chili powder and optional lime juice before serving as an accompaniment to grilled foods.