Basic grilled corn cooked on a hot fire until blistered and charred, served with butter and salt.
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The classic Mexican street food of grilled corn slathered in a creamy chili and lime-spiked sauce with cheese.
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. Check it out in this video and then get the recipe from AmericasTestKitchen.com (free registration required).
I haven't had much luck grilling corn this year. Because it seems like such an easy process, I went in blind and managed to disfigure nearly every cob that's touched my grill. Too much good Midwestern corn had been sacrificed...