Sunday, July 3, 2011
Mexican Grilled Corn
If you're ready looking for a delicious recipe for grilled corn, here is this one. Full of texture, flavor and depth! This 4th of July can be the day to make your corn with a little twist and add some Mexican flare!
1/4 cup regular or light mayonnaise
3 Tbspn. sour cream
3 Tbspn. minced fresh cilantro leaves
1 medium garlic clove, minced
3/4 tspn. chili powder
1/4 tspn. ground black pepper
1/4 tspn. cayenne pepper (Optional)
4 tspn. juice from 1 lime
1 ounce Pecorino Romano cheese, grated (about 1/2 cup)
4 tspn. vegetable oil, plus extra for cooling grate
12 tspn. kosher salt
6 large ears corn, husks and silk removed
Turn all burners to high and heat grill with lid down until very hot, about 15 minutes.
Combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In a second large bowl (I used a gallon sized ziploc bag), combine oil, salt, and remaining chili powder; add corn and toss until coated evenly.
Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooling grate. Grill corn, turning occasionally, until lightly charred on all sides, 7 to 12 minutes. Place corn in bowl with mayonnaise mixture; toss to coat evenly (I used a kitchen brush and brush them evenly around). Serve immediately.
Source: Recipe Courtesy of "Cook's Ilustrated, Summer Grilling