My mid-western roots are giddy with delight today: National Corn-on-the-Cob Day. Oh, glorious corn on the cob! Grilled up nice and smothered with butter… nectar of the gods! Is there anything as quintessential summer than a steaming hot ear of corn, buttery and salty, enjoyed in the warm breeze of an evening dinner outdoors?
While corn really needs no more than a douse of butter, we’re going a little south of the border to spruce things up today. Sadly, I’ve never experience Mexican Corn in its native venue. But the ridiculously delicious Mexican Corn I ate during a visit to LA was pretty darn incredible. It’s salty, spicy, and creamy. And now, it will be in your kitchen and on your dinner table.
5 ears of corn, shucked and tied back
1/4 sour cream
1Tbl lime zest
1 lime, juiced
1 1/2 tsp garlic salt
1 c shredded cheese, of your choice
1/4 cilantro, chopped
2 tsp paprika
1/2 tsp chili pepper
butter, for coating
Prep the grill and get the coals burning hot (about 400º).
Shuck the corn until the hulks are removed but not pulled off entirely. Tie the husks with butcher twine. Keeping the hulk is not only cute, but it’s provides extra surface for handling while grilling the corn.
In a small bowl mixed together mayo, sour cream, lime zest, lime juice, and garlic salt until creamy. In a second bowl, mixed together cheese, cilantro, paprika, and chili pepper.
Melt a couple pads of butter and give the corn a brushing all over. Place on the grill for 15 minutes, turning the ears every few minutes.
Once the kernels begin to roast, lightly brush the ears with the mayo mixture. Grill for another 5 minutes turning every minute or so until the mixture has melted into the corn. Brush one more time and rotate.
Move corn to the side of the grill out of direct heat. Sprinkle with the cheese mixture and close the lid for 3 minutes or until the cheese has melted.
Devour immediately! Or, shave the kernels off the ears and store in an air-tight container in the fridge… delicious on salad and tacos.