For those of you who like to try new ways of serving some of the more familiar vegetables, here is one for you to consider. In Mexico, street vendors sell corn on the cob from carts in the same way vendors in the U.S. sell hot dogs. This recipe is adapted from “The Grilling Book, the Definitive Guide From Bon Appetit,” by Adam Rapoport (Andrews McMeel, 2013). It’s so easy to make at home–try it and see what you think!
Servings: 8
Ingredients:
8 ears of corn, husked
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 cup of mayonnaise
1/2 cup crumbled cotija cheese* (see cook’s note)
1 lime, cut into 8 wedges
To prepare grill: Build medium-hot fire in charcoal grill or heat gas grill to high. Brush grate with oil.
To make spiced mayonnaise: In small bowl, mix chili powder, cayenne and mayonnaise. Set aside.
To grill corn:
1. Place ears of corn on grill over direct heat.
2. Grill, turning occasionally with tongs, for 10 minutes or unto cooked through and lightly charred.
3. Remove from grill. Immediately brush with spiced mayonnaise.
4. Sprinkle each ear with 1 tablespoon cheese. Squeeze 1 lime wedge over each ear. Serve immediately.
*Cook’s note: Cotija cheese is a Hispanic-style cheese named after the town of Cotija in the state of Michoacan in Mexico. It is a crumbly white cheese similar in taste and texture to feta cheese. Grated or crumbled Parmesan cheese or feta cheese may be substituted.
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