Seriously Simple: Enjoy this innovative take on grilled corn
3. Remove the silk from the corn but leave the outer husks and stem on. Soak the corn in cold water for 20 minutes.
4. Heat a grill to medium-hot. With the husks closed over the corn cobs, grill the corn on all sides until the kernels can be easily pierced and are charred in places. (If a grill is not available, husk the corn and cook as desired.)
5. Pull down or remove the husks. Leave the stems on if desired. For smaller portions cut each corn cob in half. Brush each corn cob all over with olive oil. Rub the corn all over with the spice mix and place on a plate.
6. Drizzle the corn with your choice of sauces. Shake on the hot sauce, if desired. Garnish with a sprinkling of feta, cilantro and green onions. Serve immediately with lots of napkins.
Tahini Sauce
Makes about 1 cup
1 teaspoon minced garlic
1 1/2 tablespoons fresh lemon juice, plus more if desired
1/4 cup plus 2 tablespoons very cold water, plus more if desired
3/4 cup tahini
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