I've just started liking corn on the cob again, but it's got to be sweet summer corn. On the drive home on Saturday, Aaron and I heard about this recipe and thought we'd give it a try. We served it along with dinner tonight, and it was FABULOUS!!!!
Mexican grilled corn
Serves 6
6 ears fresh sweet corn, husks peeled back but still attached to the ears
salted butter, melted
Salt and freshly ground black pepper to taste
Mexican Crema, or sour cream
grated Parmigiano-Reggiano cheese
chili powder
1. Grill corn about 4 inches from coals for 8 to 10 minutes, turning with tongs and brushing with butter. Remove to a platter. Sprinkle lightly with salt and pepper. (we just used our gas bbq)
2. Have the sour cream in one shallow bowl, the cheese on a large plate and the chili powder is a salt shaker.
3. Let corn cool until easy to handle but still warm. Remove husks then roll corn in sour cream, draining off excess. Then lightly roll in the cheese. Sprinkle with the optional chili powder to taste.
Variation: Some people like to temper the heat of the chili with a squeeze of fresh lime juice over the ear of corn.
1 comment:
sounds good. I am waiting for our corn out here to be ready then I will give it a try. Good to see you guys. Give me a call when you get a chance.
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