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This was THE hit for father's day... REC: Mexican-Style Charcoal-Grilled Corn (on the cob)
Joined: Jul 17, 2006
Posted to Thread #18446 at 6:10 am on Jun 23, 2010
We just couldn't get enough of this lime-cilantro grilled corn. EASY and absolutely fabulous!
MEXICAN-STYLE CHARCOAL-GRILLED CORN
Serves 6. Published September 1, 2009. From Cook's Illustrated.
Note: If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.
Vegetable oil for cooking grate
1/4 cup regular or light mayonnaise
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
3/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
4 teaspoons juice from 1 lime
1 ounce Pecorino Romano cheese , grated (about 1/2 cup) (see note)
4 teaspoons vegetable oil
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
6 large ears corn , husks and silk removed
1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; 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 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.
3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 18446. This was THE hit for father's day... REC: Mexican-Style Charcoal-Grilled Corn (on the cob) - cheezz - 6:10am on 06/23/10 (11)
- Cheez - this does sound great! [NT] - deb-in-MI - 10:34am on 06/23/10
- Versions of this are sold on the streets in Mexico and here in Phoenix. We have... - Michael in Phoenix - 2:12pm on 06/23/10
- Wow, I have a hard enough time with just butter on my corn, in fact - KarenNoCA - 8:28pm on 06/23/10
- yes, I heard it was a street-vendor food - sure is marvelous eating! [NT] - cheezz - 8:35pm on 06/24/10
- Sounds fantastic. I might risk vendor food poisoning for this; in the meantime, I have the recipe. [NT] - Joe - 4:25pm on 06/23/10
- LOL [NT] - AngAk - 5:58pm on 06/23/10
- this sounds good, but it sure sounds messy with that topping. doesn't it drip all over? [NT] - AngAk - 6:01pm on 06/23/10
- So, your point is?? [NT] - Joe - 2:21am on 06/24/10
- just wondering how to keep the front of my shirt clean whilst munching on these. [NT] - AngAk - 6:06pm on 06/24/10
- Other than messy faces, we had no problem - it doesn't "drip" as the cheese mixture - cheezz - 8:34pm on 06/24/10
- Just teasing--I would risk drippy elbows and a messy shirt for this, too. [NT] - Joe - 2:29pm on 06/25/10