Sweet Corn Grilled – Served Two Ways!

Diva Entertains Grilled Corn

Until I tried this recipe I had never had corn cooked on a grill.  I had come across recipes for it, seen pictures of it (and the lightly charred kernels looked delicious), even had it offered at outdoor parties.  But I had never taken the plunge.  Ah…what a fool.  Because let me tell you, it’s darn good!  Easy too (although I’m not exactly against complicated, time consuming recipes occasionally …I’m surely for easy recipes that taste outstanding!).

I tried this recipe based on the recommendation of one of the outstanding cooks on the recipe website I frequent.  It called for rubbing husked corn with oil, salt and a bit of chili powder.  Then cooking on an oiled grate.  Then slathering it a delicious, creamy ‘sauce’.  And the ‘two ways’ came about because although it is a wonderful slathered in the Mexican style sauce – it is also fantastic straight off the grill!

Diva Entertains Grilled Corn with Sauce
Sweet Corn Grilled – Served Two Ways (Adapted from Cook’s Illustrated Magazine, Sept. 2009)

Serves 6

  • Vegetable oil for grate
  • 1/4 cup regular or light mayonnaise*
  • 3 Tbsp. sour cream
  • 1 tsp. minced garlic
  • 3/4 tsp. chili powder
  • 1/4 tsp. ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 tsp. juice from 1 lime
  • 1 ounce Pecorino Romano cheese, grated (about 1/2 cup) or the same amount of Parmesan.**
  • 4 tsp. vegetable oil
  • 1/2 tsp. kosher salt or 1/4 tsp. table salt
  • 6 large ears of corn, husks and silk removed

  1. Heat grill (charcoal or gas).  Scrape grate clean with grill brush.  Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
  2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 tsp. chili powder, black pepper, cayenne (if using) lime juice, and cheese in a large bowl; set aside.  In second large bowl, combine oil, salt and remaining 1/2 tsp. chili powder; add corn and toss until coated evenly.
  3. Grill corn, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total.  Remove from grill and either serve as is or place in bowl with mayonnaise mixture; toss to coat evenly.  Serve and enjoy!

*If you would prefer to lighten this dish, try substituting plain, Greek yogurt for the mayonnaise.  You can even substitute the sour cream with it.  It will give the sauce all the richness without the fat or calories.

**If you can find queso fresco or Cotija, you can substitute for the Pecorino Romano.

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