Printable Area
Grilled Corn
Recipe copyright Kevin Gillespie, 2011
- Total Time:
- 2 hr 27 min
- Prep:
- 10 min |
- Inactive Prep:
- 2 hr |
- Cook:
- 17 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 4 ears of corn, in the husk
- 8 tablespoons unsalted butter, at room temperature
- 1 small fresh jalapeno (seeds and ribs discarded), finely diced
- 1 teaspoon lime zest
- 1 small clove garlic, finely minced
- 1/2 cup grated cojita cheese
- Kosher salt and freshly ground black pepper
Directions
Pull back the husks from the corn and remove the silks. Trim 1 inch off the end of the cob, re-wrap with the husk and loosely tie with a shred of husk. Soak the corn for 2 or more hours, completely submerged in water.
Preheat a grill to medium-high. Remove the corn from the water and shake off any excess. Grill the corn in the husk until the husk begins to brown, about 5 minutes per side with a total of 15 to 20 minutes of cooking. The corn should be tender when pierced with a knife.
In a small bowl, combine the butter, jalapeno, lime zest and garlic. Slather the butter mixture on the corn and sprinkle with the cheese. Season with salt and pepper. Serve hot.