By now I’m hoping you’ve dusted off those greasy grates and thrown down some serious meat and veggies, getting your grilling hearts aflutter. While you might only be concerned about the best way to get some char on massive steaks, thick burgers, or ribs, let’s not forget that those nice healthy vegetables get the same awesome boost from some grill time.
So here we go- I’m about to write a check that I’m positive my butt can cash… this is best and only way to eat grilled corn on the cob. Seriously folks, I’ve made this dozens of times and it’s come out perfectly every single time. This is different, easy, and delicious. Do yourself and your fellow diners a favor and add this to your grilling lineup.
I’ve been using this recipe for about two years since I found it in the Martha Stewart Grilling Cookbook. This recipe comes from Emril and is so darn perfect, that I’ve never touched a thing about it.
The grilling method is awesome, believe me when I tell you that I’ll never make corn any other way.
The paste formed by the sour cream mixture and the crumbly queso, coupled with the chili and sweet grilled corn is outta this world. I use Chipotle Chile Pepper from McCormick, its smokiness is perfection.
Now get to grilling, it’ll be cold before you know it.
Grilled Corn with Cheese and Chile
6 ears fresh sweet corn
1/2 cup sour cream
2 tablespoons whole milk
3 tablespoons butter, melted
1 lime, halved
1/2 cup finely grated queso añejo, queso fresco, or parmesan cheese
1 tablespoon chili powder
1 1/2 teaspoons kosher salt
With husks on, place the corn in a large bowl or pot. Cover with cold water, and place a large plate or other weight on top of the corn so that it remains submerged. Allow the corn to soak for at least 1 hour or as long as 4 hours.
Meanwhile, combine the sour cream and milk in a small bowl, and set aside.
Preheat a grill to medium-high. Adjust the grilling rack so that it sits about 4 inches away from the fire.
Drain the corn but do not remove the husks. Lay the corn on the grill and cook, turning it frequently, until it is crisp-tender, 15 to 20 minutes. Remove the corn from the grill and allow it to cool slightly. Then pull the husks back to form a handle, remove any silk, and brush the ears evenly with the melted butter. Squeeze the lime halves evenly over the ears of corn. Return the corn to the grill and cook, turning it occasionally, for 5 to 10 minutes, or until the corn is slightly browned in places. Remove the corn from the heat and brush the ears with some of the sour cream mixture. Divide the cheese evenly among the ears of corn, coating them on all sides. Sprinkle with the chili powder and kosher salt, and serve immediately.