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This Week in America's Test Kitchen: Mexican-Style Grilled Corn

When it comes to corn, grilling is a great alternative to boiling. But it's not without its shortcomings: The corn is usually burnt by the time it's taken off the heat, and any sauce to enhance its flavor is more likely to end up in a pool on the plate instead of on the kernels. America's Test Kitchen set out to develop a a recipe inspired by Mexican street vendors, who slather add kick to grilled corn by slathering it with a creamy, spicy sauce.

The test kitchen had three goals:

The result is a recipe with south-of-the-border flavor that you can easily make in your own backyard. Watch the video for step-by-step instructions or get the recipe at AmericasTestKitchen.com (free registration required).

Printed from http://www.seriouseats.com/2010/07/this-week-in-americas-test-kitchen-mexican-st.html

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