If you've been to a farmer's market lately, you know there's an impressive selection of fresh, locally sourced fruit, vegetables
Paprika, chili powder, dry mustard and cumin come together to add a kick to your fresh summer corn on the cob. (Tracy Fuller/CBC)and meat available throughout the summer.
That's the focus of this summer series on The Homestretch.
Chefs at the ATCO Blue Flame Kitchen are visiting local markets each week and preparing a dish with ingredients from local Calgary fields and gardens.
Chef Paul Dokmanovic chose this week's spicy recipe.
Spice-rubbed Grilled Corn
1 tbsp canola oil
2 tsp smoked paprika
1 tsp chili powder
1/2 tsp dry mustard
1/2 tsp ground cumin
6 cobs of corn, husked
Method:
Combine oil, paprika, chili powder, dry mustard and cumin.
Spread oil mixture over cobs of corn.
Grill corn over medium heat on natural gas barbecue, turning occasionally, until lightly browned, about 15 - 20 minutes.
