Best Grilled Sweet Corn (4 ways) Makes 4 servings Sweet corn should be at its peak for Labor Day season. Here is our take on classic street food, grilled sweet corn. Grill up a bunch of corn and make all of the toppings to create a sweet corn tasting that is sure to please everyone.
4 ears yellow corn in the husk
For the Corn: Remove and discard any outer dry husk and peel back outer and inner green husk, but leave husk in attached to the bottom. Remove and discard silk from corn and re-wrap husk around corn cob. Soak cobs in cold water for about 20 minutes and tie with twine if desired to keep husk in tack. Remove from water, drain and dry. Pre-heat charcoal or gas grill to medium high, place corn on hot grill and cook on all sides for about 10 minutes. Corn will steam inside husk. Remove corn from grill and carefully pull back husks. Add favorite toppings.
Pick Your Favorite Style: Each recipe makes enough for 4 ears of corn
Mexicali 1/2 cup low fat mayonnaise 1/2 teaspoon chili powder
Parmesan 2 Tablespoons melted butter 2 teaspoons Italian seasoning 2 Tablespoons grated Parmesan cheese 4 lemon wedges 2 Tablespoons chopped fresh parsley Brush the corn kernels with butter. Sprinkle with Italian spice, Parmesan cheese and fresh basil.
Cilantro Lime Butter 2 Tablespoons melted butter 1 Tablespoon chili powder 4 lime wedges 4 Tablespoons chopped fresh cilantro
Cajun Honey 2 Tablespoons melted butter 2 teaspoons Cajun seasoning 4 Lemon wedges 4 Tablespoons honey
1/4 cup) fresh lime juice 1 tablespoon chopped cilantro 1/4 cup Queso fresco or low fat feta cheese crumbles Combine mayonnaise, chili powder, lime juice and cilantro. Stir will to combine and refrigerate for 20 minutes or so before use.
Brush the corn kernels with butter. Sprinkle the chili powder. Finish corn with squeeze of the fresh lime and chopped fresh cilantro.
Brush the corn kernels with butter. Sprinkle the Cajun spice on the corn and drizzle with the lemon and honey
Brush the corn with mayo sauce and sprinkle with Queso fresco cheese.
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