Summer South of the Border Grilled Sweet Corn
Rated 5 stars by 1 users
Servings
6
Author:
CHEF ANDREA GRIFFITH
Ingredients
6-8 ears of fresh sweet corn with husks, washed and silks removed
1 c. Hellman’s mayonnaise
1 tbsp, dried dill (or 2 tbsp. fresh, finely chopped)
1 tbsp. garlic powder
Salt and pepper to taste
1 bunch cilantro, stalks removed, finely chopped
Hot sauce to taste
1 c. crumbled cojito cheese
Directions
Fold husks around corn, twisting slightly at the end, then place on a medium hot grills, and roast corn in husk until almost cooked.
While corn is roasting, in a bowl, mix mayonnaise, dill, garlic powder, and salt and pepper, and set aside
Remove corn from grill onto platter, then pull back husk of each cob (husk should all be at the stalk end but not removed) and brush each cob well with the mayo mixture
Return corn cobs to the grill, keeping kernels exposed, and grill until they begin to char
Remove from heat and immediately sprinkle with chopped cilantro
Drizzle with hot sauce as desired, top with crumbled cojito, and serve warm