1
Chipotle Mayo & Parmesan Grilled Corn
Prep time: 15 minutes
Cook time: 20 minutes
Serves 4
Ingredients:
- 4 ears of corn, in husks
- 1 cup mayonnaise
- 1 tsp. lemon zest
- 2 Tb. freshly squeezed lemon juice
- 1 Tb. fresh chives, finely chopped
- 2 Tb. adobo sauce
- 6 Tb. Parmesan cheese, grated
Directions:
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Turn the grill to medium heat.
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Place the corn in husks on the grill.
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Close the cover and grill for 15 to 20 minutes, turning the cobs every 5 minutes, until the kernels are tender.
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When slightly cooled, pull husks away from corn kernels and remove any silk strings.
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Remove husks or use them as a handle by peeling them all the way back and gathering them together.
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In a small bowl, mix mayonnaise, lemon zest, lemon juice, chives and adobo sauce until well incorporated.
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Spread mixture on corn and sprinkle with Parmesan.
2
Spicy Corn with Cojita Cheese
Prep time: 15 minutes
Cook time: 20 minutes
Serves 4
Ingredients:
- 4 ears of corn, in husks
- 4 Tb. butter
- 1 tsp. salt
- 1 lime, quartered
- 4 Tb. cilantro
- 2 Tb. jalapeño, finely chopped
- 6 Tb. Cotija cheese, crumbled
- 4 tsp. chili powder
Directions:
-
Turn the grill to medium heat.
-
Place the corn in husks on the grill.
-
Close the cover and grill for 15 to 20 minutes, turning the cobs every 5 minutes, until the kernels are tender.
-
When slightly cooled, pull husks away from corn kernels and remove any silk strings.
-
Remove husks or use them as a handle by peeling them all the way back and gathering them together.
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Spread grilled corn with butter and sprinkle with salt.
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Slowly rotate corn cob in hand while squeezing one quarter of lime onto it.
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Continue rotating while sprinkling each cob with cilantro, jalapeño, Cotija cheese and chili powder.
3
Grilled Corn with Blue Cheese Butter
Prep time: 15 minutes
Cook time: 20 minutes
Serves 4
Ingredients:
- 4 ears of corn, in husks
- 4 Tb. butter, softened
- 8 Tb. blue cheese, crumbled and divided
- 8 chives, finely chopped
Directions:
-
Turn the grill to medium heat.
-
Place the corn in husks on the grill.
-
Close the cover and grill for 15 to 20 minutes, turning the cobs every 5 minutes, until the kernels are tender.
-
When slightly cooled, pull husks away from corn kernels and remove any silk strings.
-
Remove husks or use them as a handle by peeling them all the way back and gathering them together.
-
Mix together butter and 4 tablespoons of blue cheese.
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Spread mixture on each cob and sprinkle with 1 tablespoon of crumbled blue cheese and a few pinches of chives.
