BLACKENED CAJUN CHICKEN AND CORN This is a classic Deep South method of cooking in a spiced cooking, which can be used for poultry, meat or fish. The coating should begin to char and blacken slightly at the edges. 8 chicken joints (drumsticks, thighs or wings) 2 ears of fresh corn 2 teaspoons garlic salt 2 teaspoons ground black pepper 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 1 teaspoon cayenne pepper 3 tablespoons melted butter Chopped parsley, to garnish

Trim any excess fat from the chicken, but leave the skin in place. Slash the thickest parts with a knife, to allow the flavors to penetrate the meat as much as possible.

Pull the husks and silks off the ears of corn, then rinse them under cold running water and pat them dry with paper towels. Cut into thick sliced, using a heavy kitchen knife.

Mix together all the spices. Brush the chicken and corn with the melted butter and sprinkle the spices over them. Toss well to coat evenly.

Cook the chicken pieces on a medium-hot grill for about 25 minutes, turning occasionally. Add the corn after 15 minutes and grill, turning often, until golden brown. Serve garnished with chopped parsley.

Serves 4.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]