Recipes: Spicy Grilled Corn, Hot Corn Fritters

Spicy Grilled Corn

Serves 4.

• 4 large ears fresh corn, preferably bicolored

• 2 to 3 tbsp. olive or corn oil or melted butter

• 1 or 2 tbsp. dark rum

• Freshly ground black pepper

• 1/2 tsp. salt

• 1/2 tsp. ground chile pepper

• 1/3 c. grated cheese, such as Parmesan, feta or Cotijo

Soak a couple chunks of mesquite wood for an hour or so in water. (Sassafras and apple woods will also work.) Heat the grill. Pull back the corn husk and remove the silk. Pull the husks back up around the corn and soak the ears in a pan of cold water while the grill heats.

When ready to grill, whisk together in a cup or small bowl the oil or butter, rum, black pepper, salt, thyme and chile pepper. Squeeze out the water from the corn husk and brush the oil mixture all over the corn.

When the charcoal is ashy, spread out, drain the woods and place on the fire. Place the corn on the grill. Grill covered for 15 to 20 minutes, or until the corn is tender and lightly charred, turning often. Spread with grated cheese before serving.

Makes 16 to 18 fritters.

These are great for breakfast topped with hot syrup or melted hot fruit preserves. For cocktail nibbles, stir 1/2 cup grated cheese into the batter. This recipe is adapted from my cookbook: "Soul Food: Recipes and Reflections from African-American Churches." Note: You can substitute buttermilk for the whole milk. If so, use 1/2 teaspoon baking soda instead of baking powder.

• 1 large ear fresh corn

• Vegetable oil for deep frying (about 3 c.)

• 1 c. flour

• 1/4 tsp. freshly ground black pepper

• 1 tsp. baking powder

• 1/2 tsp. ground cumin or coriander seeds

• 1/4 tsp. cayenne pepper

• 2 eggs

• 1 tbsp. vegetable oil

Husk and silk the corn and then cut the kernels from the cobs, scraping the cobs well to extract the corn milk. Discard the cob. You should have 1 generous cup of corn kernels. Set aside.

Pour enough vegetable oil into a deep, heavy kettle or pot to reach a depth of at least 3 inches. Place the pot on high heat and insert a deep-frying thermometer to gauge the oil temperature.

In the meantime, in a medium bowl sift together the flour, salt, black pepper, baking powder, cumin or coriander seeds and cayenne pepper. Add the eggs, milk and oil. Mix only until blended and then stir in the corn, mixing lightly.

When the oil has reached 370 degrees, drop in the batter by spoonfuls. Don't overcrowd the pan.