By Kelly Bogard
Even though the first official day of summer is still about a month away, many of us mark the end of school and Memorial Day as the start of summer and the start of grilling season.
With the kids running around and the days getting longer, it’s a prefect time to get outside. And why would you stay inside cooking when you could grill outside and get to stay with the fun? This week, we’re doing just that.
For Grilled Street Corn, you will need…
sweet corn ears
queso fresco, crumbled
Sweet corn is the perfect complement to any protein on the grill. And with all corn growing tall, it really makes me think of the sweet buttery goodness of fresh corn. Add some smoke, a little bit of spice and some tangy creamy flavors, and you’re good to go.
Start by pulling back the husk of the corn and removing the silk. Rinse the corn and wet the husks. You don’t have to leave them attached, but it sure does look neat for presentation. Place the ears on a preheated grill to start cooking. You will want to turn them every few minutes to cook evenly. It will take about 20 minutes to cook fully.
Once the corn is cooked, move them to a baking sheet and brush all the exposed kernels with mayonnaise. Some people use butter for this, but I find the flavor of the mayonnaise adds to the dish.
Sprinkle the ears with the smoked paprika. I use one that has a little cayenne added for a kick.
Then drizzle with sour cream. And finally, top on the crumbled queso fresco. These are best served warm with fresh lime wedges for added flavor.
There are all kinds of vegetables starting to come in season and lots of ways to enjoy them on the grill. Have a great holiday weekend and start to summer before it gets too hot. From all of us at Texas Table Top, enjoy!
|Prep Time||5 minutes|
|Cook Time||20 minutes|
- Pull back the husks and remove the silk from the corn.
- Wash the corn and wet the husks.
- Place on a grill over medium heat.
- Turn the corn frequently to cook evenly. Full cook time is approximately 20 minutes.
- Remove the cooked corn from the grill and place on a baking sheet.
- Brush all of the exposed corn kernels with mayonnaise.
- Sprinkle with smoked paprika on all sides.
- Drizzle with sour cream.
- Top with crumbled queso fresco cheese.
- Serve warm with fresh lime wedges.
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