the first corn of the season started showing up at the farmers market a couple weeks ago, which means any cookout, BBQ, or gathering that has a grill, i will be asked to make mexican grilled corn. happily i will abide, because it is so damn good. i first came across this recipe in the october 2009 issue of cook’s illustrated, and without a doubt it is the number one dish my friends ask me to make during the summer months.
- 6 ears of corn, husks + silks removed
- 1/4 cup mayonnaise
- 3 tbsp sour cream
- 3 tbsp fresh cilantro leaves, minced
- 1-2 medium garlic cloves, pressed through a garlic press
- 3/4 tsp chili powder
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 lime, juiced
- 1 oz pecorino romano cheese, about 1/2 cup
- 4 tbsp vegetable oil
- 1/2 tsp salt
- vegetable oil for cooking grate
mix together the mayo, sour cream, cilantro, garlic, 1/4 tsp chili powder, black pepper, cayenne, lime juice and cheese in a bowl.
add the remaining 1/2 tsp of chili powder and salt to the vegetable oil and whisk together. brush this oil mixture all over the corn.
once you have heated your grill to hot, wipe the grate with a paper towel wad and tongs dipped in vegetable oil. put the corn directly on the grill and shut the lid. check after about 5 minutes, or if you start hearing it pop, and rotate so all sides get brown, about 10-15 minutes.
transfer to a platter or dish, and slather on the sauce.
this is a perfect side to bring to, or make for any BBQ or grilling event you might be having for this memorial day. please take note that this monday is not our national day to have a cookout, but to honor and remember the men and women who have died while serving in our armed services. peace + love.