Anticucho Inspired Grilled Corn

Ingredients

• 4 ears Fresh corn on the cob, husked
• 0.5 cup Aji Panca paste
• 0.25 cup Red wine vinegar
• 4 cloves Garlic, minced
• 1 tablespoon Ground cumin
• 1 teaspoon Dried oregano
• 0.33 cup Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped(optional)
• 2 units Lime wedges

Instructions

1. 1

   In a medium mixing bowl, whisk together the aji panca paste, red wine vinegar, minced garlic, ground cumin, dried oregano, salt, and black pepper.

2. 2

   Slowly drizzle in the vegetable oil while whisking to create a smooth, emulsified marinade.

3. 3

   Place the husked corn ears in a large shallow dish and pour two-thirds of the marinade over them, turning to coat thoroughly.

4. 4

   Let the corn marinate at room temperature for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.

5. 5

   Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.

6. 6

   Place the corn on the grill and cook for 10-12 minutes, turning frequently to ensure even charring on all sides.

7. 7

   During the last 3 minutes of grilling, brush the remaining reserved marinade onto the corn to build a thick, smoky glaze.

8. 8

   Remove from the grill, garnish with chopped cilantro if desired, and serve immediately with fresh lime wedges.