We cooked out for Mother’s Day, but I didn’t have any corn to throw on the grill. I really wanted to make something special other than canned beans and boxed mashed potatoes, so I got to work. I suppose the recipe isn’t really “faux” since the corn did actually end up on the grill, but since it steamed I feel justified in my naming practices.
Ingredients:
- 2 cans (30.5 oz) whole corn
- 2 pinches salt
- 2 pinches pepper
- 1 heavy pinch cumin
- 2 cinnamon sticks
Directions:
Drain the corn. Spread it out on several paper towels and pat it dry. Or, you could put it in a strainer and let it sit for a while, stirring occasionally. However you want to dry off the corn is fine.
Sprinkle salt, pepper and cumin on corn, mixing thoroughly. Set out four rectangles of tin foil. Break the cinnamon sticks in half and place each piece in the center of the foil sheets. Evenly divide corn on top of cinnamon sticks and fold each sheet into a closed packet.
Cook on grill or in 450F oven for about 10 minutes. Remove from heat and let sit for another 10 minutes before opening packets. Pick out cinnamon sticks and pour into a serving bowl. Mix thoroughly before serving.
Serves 6 – 8.
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