Spicy Grilled CornPosted: 07/07/2012 Filed under: recipes, side dish, Vegetables | Tags: cooking, corn, grilled vegetables, recipe, side dish, spicy grilled corn, vegetables 31 Comments
I’ve got a high school reunion coming up, a big one mind you, and I’d really like to lose 10 pounds, stat! Is that shallow of me. Okay, don’t answer. At this point in my life, shouldn’t I be comfortable in my own skin? After all, time and gravity has taken it’s toll on all of us. I’m not the only one who’s enjoyed her chocolate chip cookies and Snicker’s bars for the last 40 years, am I? My passion in life has been food and cooking, so what did I think was going to happen. Oh, and did I mention I’m not a big fan of exercise either. Shame on me!
My girlfriend Carol told me she lost 17 pounds doing Weight Watcher’s online. She calls me everyday and cheers me on, telling me, “you can do it”. So I joined, and each day I log on tracking each minute morsel I eat. I bought all their frozen, packaged meals that only require me popping them into the microwave. Do you know how horrific this is for a person who lives to bake bread. I thought carbs were my friend, but I was so wrong.
I’ve spent a lot of time at my local farmer’s market buying tons of fruit and vegetables because they’re “zero” points on this diet. Geez, I even dislike the word diet. Anyway, today they had bins filled with the most amazing summer corn. It was screaming out to me, “grill me”! Sure, I know I should have gone for the green vegetables, but I broke down and bought the corn. And it was good.
If you don’t have a high school reunion coming up, then please, indulge yourself in sweet, summer corn on the grill. It’s easy, inexpensive, and oh-so-good.
Spicy Grilled Corn
- 6 ears fresh corn with husk on
- 1 stick of salted butter, room temperature
- zest of 1 lime
- juice of 1 lime
- 1 teaspoon chili powder
- 1/3 teaspoon red pepper flakes
- 1 tablespoon finely minced cilantro
- 1/4 cup cotija cheese or queso fresco
- Preheat your grill on medium-high.
- Take your corn with the husk on and place them in a sink of cold water to soak for about 20 minutes. Place something heavy on top of them to keep them submerged.
- While your corn is soaking, place your room temperature butter in a medium bowl. Add all the other ingredients, except the cheese, and combine with a spatula.
- After 20 minutes remove your corn from the sink and pull back the husks and remove the silk. Remove some of the outer layers of the husks, but leave some on because you will be covering the corn back up.
- With a brush, brush a layer of the compound butter mixture onto the corn, cover back up with the husk, and wrap it in aluminum foil.
- Place the wrapped corn on the grill for about 12-15 minutes, turning every 3 minutes to evenly cook the corn.
- When you remove the foil and husk from the corn, brush again with the butter mixture, and sprinkle with cotija cheese.
Plan in advance. You can leave your butter out overnight, and by the next day it will be the perfect consistency.
You can make your butter mixture 2 days in advance. Just cover and refrigerate it. When you are ready to use it, just bring it to room temperature.
For a party appetizer, cut corn into 1 1/2″ pieces and just insert a toothpick.