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Thursday, August 22, 2013

Dude! What is on this Corn?

Corn on the cob--yet another great flavor of the summer.  Usually, I don't like to cover up the flavor too much if it's good corn.  Just a little butter, salt and pepper.  But once in a while, you have to make an exception.

This recipe is a take on a street food popular in Mexico.  It's grilled corn doused in a creamy, cheesy coating with just a little spice.  As Tom Murtha of Blooming Glen Farm said when he tasted it, "Dude!  What is on this Corn?".  Well, I'll tell you....

MEXICAN-STYLE GRILLED CORN (from Cook's Illustrated)
Serves 6

1/4 cup mayonnaise
3 Tbsp sour cream
3 Tbsp cilantro, minced
1 medium garlic clove, minced
3/4 tsp chili powder
1/4 tsp black pepper
1/4 tsp cayenne (optional)
4 tsp lime juice
1 oz Pecorino Romano, queso fresco or Cotija cheese (about 1/2 cup)
4 tsp vegetable oil
1/2 tsp kosher salt or 1/4 tsp table salt
6 large ears of corn, husked and silk removed
  • Preheat grill to high.
  • While grill is heating, combine mayo, sour cream, cilantro, garlic, 1/4 tsp chili powder, pepper, cayenne, lime juice and cheese in a large bowl; set aside.  In a second bowl, combine oil, salt, remaining 1/2 tsp chili powder; add corn and toss until coated.
  • Grill corn, turning occasionally, until lightly charred on all sides, 7-12 min total.
  • Remove from grill and place in bowl with mayo mixture; toss to coat evenly.

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