Being from eastern Quebec, I grew up eating some of the best corn-on-the-cob imaginable. Each summer, we’d have a husk and boil corn party where we’d buy a whole bushel of corn, everyone husks an ear of corn then drops it in a pot of boiling water. It’s a fun concept and easy on the cook since everyone partakes in the husking. We’d then roll our cooked corn over a pound block of salty, farm-fresh butter and enjoy the sweet treat on a warm summer day.
While I love boiled sweet corn, something I’ve been enjoying for the last couple seasons is grilled corn on the cob. Grilling enhances the corny flavor and the sweetness of this vegetable.
Here’s how you do it:
- Peel the husks away.
- Drizzle cobs with vegetable oil, salt, pepper and a light sprinkling of chili powder.
- Grill on medium heat for eight minutes (rotate cobs for even grilling).
Slather the grilled corn with Mexican Spread:
- In a bowl, combine sour cream, mayo, chopped fresh cilantro and crumbled Mexican Queso Fresco.
- Coat the hot cob with the mixture.
The concept couldn’t be easier and you and your guests will enjoy this variation on a classic.
Enjoy!
Veronique
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