SeaSparrow
09-16-2009, 09:20 PM
This is from the magazine Cook's Illustrated (Sept/Oct 2009). It is sort of the Popular Mechanics of cooking. Reviews of kitchen gadgets and deconstructing of recipes, this magazine tells you what works and why. They cooked 200 ears of corn to get this recipe right! It rocks!!
Mexican Grilled Corn
Serves 6
Vegetable oil for grill
¼ cup regular or light mayonnaise
3 tbsp sour cream
3 tbsp chopped cilantro
1 medium garlic clove minced or pressed (about 1 tsp)
¾ tsp chili powder
¼ tsp ground black pepper
¼ tsp. cayenne pepper
4 tsp juice or from 1 lime
1 oz pecorino romano cheese grated, about ½ cup
4 tsp vegetable oil
½ tsp Kosher salt
6 large ears of corn, husks and silk removed
Start charcoal. Arrange coals in pile to achieve blazing hot cooking surface. Clean grate with brush and lightly oil grate.
While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, ¼ tsp chili powder, black pepper, cayenne, lime juice and cheese in large flat bowl. In second bowl, combine oil, salt and remaining ½ tsp chili powder: add corn and toss until coated evenly.
Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.
This mixture was also excellent on grilled salmon (not part of the magazine article)! Try it, you'll love it!
Mexican Grilled Corn
Serves 6
Vegetable oil for grill
¼ cup regular or light mayonnaise
3 tbsp sour cream
3 tbsp chopped cilantro
1 medium garlic clove minced or pressed (about 1 tsp)
¾ tsp chili powder
¼ tsp ground black pepper
¼ tsp. cayenne pepper
4 tsp juice or from 1 lime
1 oz pecorino romano cheese grated, about ½ cup
4 tsp vegetable oil
½ tsp Kosher salt
6 large ears of corn, husks and silk removed
Start charcoal. Arrange coals in pile to achieve blazing hot cooking surface. Clean grate with brush and lightly oil grate.
While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, ¼ tsp chili powder, black pepper, cayenne, lime juice and cheese in large flat bowl. In second bowl, combine oil, salt and remaining ½ tsp chili powder: add corn and toss until coated evenly.
Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.
This mixture was also excellent on grilled salmon (not part of the magazine article)! Try it, you'll love it!