Episode: Backyard BBQ
Total:
1 hr 35 min
Prep:
15 min
Inactive:
1 hr
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1/2 cup finely grated queso anejo, queso fresco, or Parmesan cheese
  • 6 ears fresh sweet corn, silk removed but husks still attached
  • Cold water, as needed
  • 1/2 cup sour cream
  • 3 tablespoons butter, melted
  • Juice of 1 lime
  • 2 tablespoons whole milk
  • Kosher salt and freshly ground black pepper

Directions

Pull the husks up to cover the ears of corn, and place the corn in a large bowl or pot. Cover the corn with cold water, and place a large plate or other weight on top of the corn so that it remains submerged. Allow the corn to soak for at least 1 hour or as long as 4 hours.

Meanwhile, combine the sour cream, melted butter, lime juice, milk, salt, and pepper, to taste in a small bowl, and set it aside.

Preheat a grill to medium-high. Adjust the grilling rack so that it sits about 4-inches away from the fire.

Drain the corn but do not remove the husks. Lay the corn on the grill and cook, turning it frequently, until it is crisp-tender, about 15 to 20 minutes. Remove the corn from the grill and allow it to cool slightly. Then pull the husks back to form a handle, and brush the ears evenly with the sour cream mixture. Divide the cheese evenly among the ears of corn, coating them on all sides. Serve immediately.

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Recipe courtesy of Kevin Gillespie

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Recipe courtesy of Kelsey Nixon

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Recipe courtesy of Tyler Florence

Grilled Corn Salad

Recipe courtesy of Michael Symon

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Recipe courtesy of Siba Mtongana

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