Grilled Corn on the Cob with Glove-Box Recado

Name: Grilled Corn on the Cob with Glove-Box Recado
Yield: 4 servings
Ingredients: 4 ears corn, shucked and silk removed; 2 tablespoons El Jefe's glove-box recado, plus more if needed; 1 tablespoon freshly squeezed lime juice, plus more if needed

By Sara Deseran and Joe Hargave

August 27, 2014

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Grilled Corn on the Cob with Glove-Box RecadoAlex Farnum

Chilly as July and August can be in San Francisco, you know it's summer when this delicious corn hits the Tacolicious menu. (It is so good that it transports you to sunshine, even if the city is socked in by fog and you're wearing a scarf.) If you already have the recado ready to go, this recipe is a cinch to make. Although the smokiness of the grill imparts great flavor, you can instead briefly boil the corn ears, halve them, and toss them with the recado-lime juice mixture. With the lime and the spices, no butter is needed. Try swapping out the corn for another vegetable, such as summer squash. To keep this recipe in the snack realm, chop the ears into thirds.

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