Vegetales
Vegetables

Mexican Style Grilled Corn

4 large ears fresh, sweet corn
2 teaspoons vegetable or olive oil
1 lime, cut into wedges
4 teaspoons crushed red caribe chile


1. Preheat the cooking surface or oven. 
Husk the corn and remove the silk. 
2. Lightly oil each ear, 
then place on the grill 
(or under broiler) 
and cook until the kernels, when pierced, 
are firm and not milky. 
The outside edges of the kernels 
should be a bit blackened. 
3. Serve with lime wedges and a small bowl 
of the crushed chile 
for sprinkling on the corn.