What is the best way to eat corn-on-th-cob? Grilled, of course! This recipe of simple ingredients can be used on a grill or over a campfire, so get your tastebuds ready for this finger-licking favorite!

4 medium ears fresh sweet corn, husks removed
1/4 tsp salt
2 Tbsp finely chopped fresh cilantro, or 1 Tbsp dried, if it is handier
1 Tbsp olive oil
1/4 tsp ground cumin
1/8 tsp garlic powder
1/8 tsp ground red pepper (cayenne)

1. Heat the grill. Carefully brush grill rack with oil. Place corn directly on grill over medium-high heat. Cover and cook for 8 to 10 minutes, turning occasionally, until lightly browned on all sides.

2. Meanwhile, in small bowl, mix salt and cilantro; set aside.

3. In 8-inch skillet, mix 1 tablespoon oil and the cumin. Cook over medium heat for about 30 seconds, stirring frequently, until fragrant. Stir in garlic powder and red pepper. Brush mixture over hot corn; sprinkle with cilantro-salt mixture.

TIPS: Serve with your favorite camping and bbq food!