Tangy Corn on the Cob

By akselden

Ingredients

• 3 or 4 ears of fresh corn, shucked
• 1/3 (75 ml)white or red wine vinegar
• 3 tbsp (45 ml)water
• 1 tbsp (15 ml)vegetable oil
• 1 tsp (5 ml)ground coriander
• 1/2 tsp (3 ml)paprika
• A few drops Tabasco (or similar hot sauce)
• Salt and pepper to taste

Preparation

Step 1

Cook corn for 7 minutes in boiling water. Remove cobs from water and let cool enough to handle. Cut into 2" long sections.
To make marinade, mix together rest of ingredients in a glass baking dish. Turn corn pieces in a single layer in marinade. Turn corn pieces to coast. Let stand at least 30 minutes (turning once), or up to 4 hours covered and chilled, if preparing ahead. Grill corn sections until heated through and lightly charred, about 8 minutes.