Spicy Grilled Corn on the Cob

6 unhusked ears of corn
1 T. olive oil or melted butter

PLUS

North African Spice Mix:

2 t. ground cumin
2 t. ground coriander
1/2 t. ground ginger
1/2 t. ground cinnamon
Dash of ground cloves
1/2 t. dried oregano
1/2 t. salt
1/2 t. ground black pepper

OR

Jamaican Jerk Spice Mix:

1 t. ground allspice
1/2 t. ground cinnamon
1/2 t. dried thyme
1/2 t. ground black pepper
1/2 t. salt
Dash of cayenne
Dash of ground nutmeg

Prepare the grill.

Combine the spice mix ingredients in a small bowl or jar. Pull the husks back from the ears of corn without detaching them from the stem ends. Remove the silk. Brush the kernels with the oil or melted butter and sprinkle with the spice mix. Pull the husks back up over the kernels, tie together at the top with an extra strand of husk, and dampen slightly under running water. Grill, turning frequently, until the husks are dried out and the kernels are tender, 10-20 minutes. Serve immediately.

Serves 3-6.

Moosewood Restaurant Celebrates cookbook, p. 104.