Alexis Ke

Thought I'd share a recipe with you. I developed and loved if from the first time I tried it.  A couple of years ago, I was in DC at a conferance and some friends and I decided to take in the Smithsonian Museum while were there. We visited the Native American museum and had lunch in the restaurant on site. They had the most amazing grilled corn on the cob. It blew me away. I love corn on the cob and decided to come up with a recipe that embodied the flavors and deliciousness I tasted there. So here it is. I call it Roasted corn.
What you'll going to need.
1 (12 oz) bag of sweet corn
salt
pepper
chili powder
Mrs Dash Feista Lime
Garlic powder
Emeril's Bayou Blast
sugar
Oil
butter
Now I'm sorry to tell you, there's only one thing Ms Alexis measures and it certainly isn't ingrediants to a recipe so you are going to have to trust me and follow your heart. Heat sauce pan and add just enough oil to coat the bottom. Add a pat or two of butter. (yes you can sub margarine if you must) And no, I don't know why I added the butter. If just sounded right. Who has corn without butter anyway. Add the corn to the pan and sprinkle the other seasonings on. Now, I only did a couple of shakes of all of the seasonings except the Garlic, Feista Lime and sugar. I only used a dash of sugar to cut the acid of the corn. The garlic and Festa Lime, I sprinkled heady amounts. The lime is what gave it the taste I captured from the museum. Garlic, I like garlic. You can't go wrong with garlic, unless you are sprinkling it in coffee or cereal. hehehe. Cook uncovered and stiring frequently on medium heat until the corn is heated and browned. Now, that's some good corn. Let me know how it turned out. Remember, you can adjust the ingredients anyway you like. Add or subtract. Yummy!