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:

  • Achieve maximum charring without drying out the corn
  • Deliver authentic flavor without relying on hard-to-find ingredients
  • Thicken the sauce just enough to keep it from sliding off

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).

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