My next item to recreate from last year’s failed first posts was the grilled corn.
When I made this last year, it was my first time attempting to cook corn on the grill. I had no clue what I was doing, but decided to barge ahead blindly and make something up. Well, that something resulted in the aluminum foil leaking out butter, which then caught on fire. Psh…rookie mistake, right?
I wish. Pretty much every time I grill corn it catches on fire. I’ve learned several tricks since that first time though, and these result in actually edible (and delicious!) final products.
Grilled corn on the cob with garlic butter, lime, and cotija cheese
- 8 ears corn (I cut the recipe in half, so I only used 4)
- 4 fresh limes, quartered
- 1/2 cup grated cotija cheese
- 2 tablespoons chopped chives, for garnish
- 2 sticks unsalted butter, slightly softened
- 8 cloves garlic, peeled and coarsely chopped
- 1/4 habanero pepper, seeded
- 1/4 bunch fresh chives
- Salt and freshly ground black pepper
Preheat your grill to medium.
The trick to grilling corn is to first pull back the husks, and remove all of the silk. Then you fold the husks back up, and submerge the entire thing in water for at least half an hour.
While it’s soaking, mix together the butter, garlic, habanero pepper, and chives in a blender. Add salt and pepper to taste.
Place the husks on the grill, close the lid, and cook for 15-20 minutes. I rotate them every 5 or so, just to make sure they get cooked evenly. When they flare up, which they very well might (especially if it’s a hot, dry day), just blow out the flames, or remove from the grill.
When it’s done, let them cool for a few minutes before you remove the husks. At this point you rub the corn with the garlic butter, sprinkle it with cotija cheese, and squeeze the lime over it. Oh, and then sprinkle with the chopped chives!
This corn has incredibleeeee flavor! While I am perfectly happy with simple grilled corn with butter and salt/pepper, adding all this stuff to it really kicked it up. Having fresh corn always helps, so living down the street from a farm is a blessing.
So yeah, I did light the corn on fire like I did last time. The difference, though, is that this time I ended up with a delicious, flavorful, pretty ear of corn. Last time it was scorched beyond repair.
Here’s the original disasterous post
And here’s where I got this new recipe