Wednesday, June 12, 2013


It's summer and that means BBQ time--and here in AZ that means 100+ temps--today 115, no joke!! However, we endure this heat so we can brag about our weather from Oct-May.  No shoveling or sliding off the roads!

This is a great variation to the normal corn-on-the cob and can be done on the grill or in the oven under the broiler.  You can even boil the corn first if you don't want to grill it, then just slather on the mixture.  Delicious either way. My daughter-in-law found this recipe and it reminded me of the street corn I ate as I grew up as a child (in Mexico).  I know there are lots of you who don't like mayonnaise so there is an option to use Mexican "crema". You can buy it in most grocery stores--it's a slightly sweeter version of sour cream.  Also, the Mexican "cotija" cheese is sometimes hard to find--it's crumbly and salty, thus you can use feta or goat. I use goat--it's a little milder.  

6 ears of fresh, sweet corn, shucked and silk removed
1 T. olive oil
1/2 c. mayonnaise or Mexican crema
1/2 cube softened butter (1/4 c.)
2 T. minced fresh cilantro--I use more
1 oz. of crumbled feta, goat or Mexican cotija cheese
1 T. fresh lime juice
1/2 clove fresh garlic, minced very fine
1 t. mild red chili powder

If grilling the corn, place on your outdoor grill and cook just until done and lightly browned.  If broiling in oven, place rack 5 inches from top broiler and coat all the ears of corn lightly with the 1 T. olive oil.  Broil for 10 minutes, turn and broil for 10 minutes more, just until beginning to lightly brown.  If boiling corn, add to boiling water for 5 minutes and remove.  

Mix mayo (or crema) softened butter, cilantro, cheese, lime juice, garlic and chili powder together in a bowl.  I actually pulsed all this in a food processor for just a few minutes.  Brush onto hot corn with a pastry brush.  Serve with extra lime wedges if you like.  So delicious!! 

1 comment:

Purple Ivy said...

I will never be eating a simple corn on the cob again.


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