Mexican-Style Grilled Corn

The corn this year – like the peaches – has been awesome. I haven’t tasted mediocre corn yet. I’m trying to work my way around to all the farms, but hey, it’s putting the weight on. And Mark is still trying to do low-carb (I gave it up in the face of all these delicious summer vegetables and fruits. November will come.)

So far, yummy corn from: None Such Farm, Shady Brook and Slack’s Farm in Forest Grove (who also have beautiful tomatoes). Gotten good word on Maximuck’s as well. But like I said, I think it is ALL good this year. In fact, I plan to buy lots, blanch it and freeze it for later.

I found this recipe in the September issue of Cook’s Illustrated, one of my favorite magazines. If you  have considered getting a subscription (either print or online) I would highly recommend it. We made this recipe Sunday night for my parents and it was a big hit. It is based on the grilled corn they make on street carts in Mexico.

Mexican-Style Grilled Corn
Serves 6
Published September 1, 2009. From Cook’s Illustrated.

Note: If you can find queso fresco or Cotija (available at Wegmans), use either in place of the Pecorino Romano.

INGREDIENTS

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 tsp, then 1/2 tsp)
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 above)
4 teaspoons vegetable oil
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
6 large ears corn , husks and silk removed

HOW TO: Charcoal Grill

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, ¼ 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 ½ 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 (Note: I placed corn on cookie sheet, poured mayonnaise mixture over corn and rolled it around to cover). Serve immediately.

HOW TO: Gas Grill

1. Turn all grill burners to high and heat grill with lid down until very hot, about 15 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, ¼ 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 ½ teaspoon chili powder; add corn and toss until coated evenly.

3. Leave burners on high and cook corn with lid down, turning corn 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 (Note: I placed corn on cookie sheet, poured mayonnaise mixture over corn and rolled it around to cover). Serve immediately.

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