Grilled Street Corn
This irresistible dish is featuring Grilled Street Corn. Plump corn on the cob, expertly grilled to smoky perfection, is lavishly coated with a blend of savory spices, creamy mayonnaise, and crumbled Mexican queso añejo. Each juicy kernel bursts with flavor, creating a symphony of taste and texture that captures the essence of street food favorites.
· 6 ears fresh sweet corn, in their husks - SGC# 196105
· 3 tablespoons unsalted butter, melted - SGC# 054130
· About 1 cup mayonnaise - SGC# 123325
· 1/3 cup crumbled queso fresco - SGC# 940069
· About 1 tablespoon paprika - SGC# 171653
· 2 limes, cut into wedges - SGC# 192625
- About an hour before serving, place the ears of corn in a deep bowl or pan, cover with cold water and weight with a plate if necessary to keep them submerged. Heat a gas grill to medium-high or light your charcoal fire and let it burn until the charcoal is covered with gray ash and still quite hot.
- Lay the corn on the grill and roast for about 10 minutes, turning frequently, until the outer leaves are blackened a little. Remove, let cool several minutes, then pull back the husks and silk (I typically leave the pulled-back husks attached, to use as a handle). About 10 minutes before serving, brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, covering in the mayonnaise, cheese, paprika and lime.