Grilled Corn with Cheese

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

  1. 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.
  2. Meanwhile, combine the sour cream, melted butter, lime juice, milk, salt, and pepper, to taste in a small bowl, and set it aside.
  3. Preheat a grill to medium-high. Adjust the grilling rack so that it sits about 4-inches away from the fire.
  4. 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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