Grilled Elote (Mexican Corn) Salad. Chile-lime mayo: 1/2 cup mayo, juice of one lime, 1/2 tsp mild chile powder (plus a little more for dusting), 1/4 tsp smoked paprika, 1 tsp hot sauce. Elote: 6 ears corn in husks, 1/2 cup coarsely chopped cilantro, 3 scallions, sliced, 1/2 cup Cotija cheese, crumbled.
Perfect Grilled Sweet Corn | Preheat the grill to 500 F. Trim the silk off the tops of each ear. Do not shuck the ears. Place the ears on the grill and turn the flames down so they do not touch the ears. Grill for 30 minutes, turning every 10. Remove from the grill and let cool for at least 10 minutes. Be careful, the ears are very hot! Carefully peel back the husk. Spread it with butter and salt.
Parmesan Cheese Grilled Corn on the Cob Almost the same recipe as "ordinary" grilled corn... just add some Mayonnaise, and lots of cheese (even more as a Garnish). This time I grilled without the husk, but wrapped in Aluminum Foil for fresh, tender, always juicy yet those beautiful grill marks... My favorite part of SUMMER! And VERY EASY TO DO!
Easy and coolest way to cook corn on the cob. Soak in their husk in water for at least 20 minutes. Place on grill. Cook about 20-25 minutes turning every 5 minutes. Remove from grill, cut the bottom of the ear off, squeeze the top and the corn cob will slide out without a trace of a single silk! It really works!
Grilled Corn on the Cob with Mesquite Cilantro Butter
INSTANT PRESERVED LEMON INGREDIENTS 1 large lemon, cut crosswise into 1/4-inch-thick rounds 1/2 cup fresh lemon juice 1 tablespoon coarse sea salt Combine all ingredients in small skillet. Bring to boil over high heat, stirring to dissolve salt. Cover; reduce heat to low. Simmer until lemon slices are almost tender (peel will look translucent), about 10 minutes. Cool