Inspired by a recipe from The Spiceman of Epices de Cru, via Guy Boulanger & Cook's Illustrated and my own favorite since at least 2005
Prep time: 5 minutes
Microwave time: 2 ears-cook 4 min; 3 ears -6 min; 4 ears - 8 min; 6 ears - 9 min
Rest time: 5 minutes
Grill time: 4-5 minutes
corn cobs/ears (figure 1-2 per person)
Grilling spice baste:
1/4 cup good extra virgin olive oil
2-3 tsp Tlalelolco rub or other spice mix - Cajun, or chili)
juice of 1/2 lime
1. Cook corn in microwave with husks & silk
intact on a damp paper towel. Turn ears over about half-way through the cooking.
2. Remove from microwave and wrap the corn in foil or a towel for 5 minutes. Remove the husks and silk from the cobs. Note: if cooking more than 3 ears of corn, the kitchen still gets very hot. You might want to just steam the corn on the stove for 10 minutes and then turn off the burner before continuing with the next step.
3. While the corn is cooling, combine all the grilling basting mix in a small bowl.
4. Prepare the grill and when it's hot, (I usually cook corn as a side for some grilled fish, meat or chicken... and start the corn when the meat is ready for its own "rest" or the last 5 minutes for fish and chicken), baste the corn with the mix and cook for 2 minutes or so per side, just to get some char marks.
Remove and serve.