By David Cohlmeyer

In my 1980 around-the-world trip to study cuisines, I did not expect to encounter much sweet corn. In fact, it was everywhere. Each country had a different preparation, but some form of fire-roasting was the norm. In the usual Canadian way, I have combined many of these preparations into my own convenient fat-free hybrid.

1 dozen very fresh ears of sweet corn, soaking in ice water
1/4 cup chopped fresh herbs, such as thyme, sage, coriander and/or chives
1 fresh chile pepper, cored, seeded and finely chopped
1/4 cup feta or other salty goat or sheep cheese, finely crumbled
2 juicy limes or 1 lemon, halved (plus more if necessary)

Preheat grill to 400° F. Put the wet ears of corn (still in their husks) onto the grill and close the cover. Roast for about 20 minutes, giving each ear a half turn after 10 minutes.

In a small bowl, stir together the herbs, chile pepper and cheese. Spread the mixture evenly onto a large platter.

If the corn husks have not completely burned away, turn the heat to high and continue to grill the corn, uncovered, to complete the charring.

Using gloves or a tea towel, rub off any remaining husks and silks. Squeeze the lime or lemon onto each charred corn cob, and then roll the cob over the herb, chile and cheese mixture. Start munching.

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