So many of our meals in the summer are cooked outside on the grill. Whether it’s meat, fish, chicken or vegetables the grill is a wonderful way to get out of a hot kitchen and provide tasty dinner. We get a bit repetitive with some of our favorite warm weather meals but every once in a while I like to change it up a bit by adding a little twist.
Like the corn I’ll be grilling this weekend at my son’s annual camp out birthday party. We always provide dinner on the beach and those who want to camp out join us for breakfast. I love corn that’s grilled in its husk. It steams it but also imparts a smokiness. Sometimes we’ll take them out of the husk and might par-boil in a pan then finish on the grill for a more smoky-grilled-woodiness. This time I’ll be adding a butter to the cobs while in the husk to add a Mexican touch.
Grilled Corn Elote
8 Corn on the cob
1 stick Butter
1 tsp Cayenne
1 Lime- zest from lime and juice separately
1 Garlic clove
Dash smoked paprika
Sea salt to taste
1/2 cup Powdered cheddar or cotija cheese to finish (Cabot makes a great cheddar)
I added a tiny dash of citric acid too to the butter.
Mix together softened butter, spices, lime zest, lime juice, garlic in small food processor. Set aside and chill.
Take silk from corn but keep husks on. Soak for at least 30 minutes. Open husks and smear a little butter mixture. Close husks and tie. When charcoal grill has been hot and is starting to die or on indirect heat place corn. Grill for about 20 minutes. Finish with another smear of butter and sprinkle the powdered cheese on each cob.
Love these! And now that my eldest likes really spicy foods, he loves it too!