Grilled Picnic Corn
Just as grilled Mexican-style corn makes an excellent street food, it also will be quite welcome at the picnic, playing well with tacos and also barbecue. The slather of rich, chile-infused sauce with a sprinkling of cheese complements those smoky, sweet kernels, along with a refreshing squeeze of lime and sprinkling of cilantro
Prep time:
Cook time:
Yield: 5 servings
Serves: 5
Calories per serving: 386
Ingredients:
Cook time:
Yield: 5 servings
Serves: 5
Calories per serving: 386
8 ears corn, shucked
1/4 cup melted butter or olive oil
1 tablespoon cilantro
1 clove garlic, minced
2 teaspoons chile powder
1/2 teaspoon salt
2/3 cup mayonnaise
1/4 cup fresh lime juice
3/4 cup grated Romano cheese
lime wedges, for garnish
Directions:
Preheat an outdoor grill to medium-high heat. Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil.
Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes.
While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.
Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges.
Notes:
Grilled Corn Serving Variations:
Smaller Portions For A Party: Cut each corn on the cob in half creating double the amount of servings.
Elotes Corn Salad: After charring the corn, cut it off the cob and toss with the mixed dressing, still serving with lime wedges and chopped cilantro.
Easier To Handle: Make sure to provide your guests with plenty of napkins for eating. You can also stick a rounded skewer or popsicle stick in one end of the corn making it easier to pick up and eat.
Source: foodnetwork.com
Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes.
While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.
Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges.
Notes:
Grilled Corn Serving Variations:
Smaller Portions For A Party: Cut each corn on the cob in half creating double the amount of servings.
Elotes Corn Salad: After charring the corn, cut it off the cob and toss with the mixed dressing, still serving with lime wedges and chopped cilantro.
Easier To Handle: Make sure to provide your guests with plenty of napkins for eating. You can also stick a rounded skewer or popsicle stick in one end of the corn making it easier to pick up and eat.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.