Yield: 1 servings
|6||Ears fresh sweet corn in the husk|
|3 tablespoons||Butter; melted|
|⅓ cup||Queso anejo; (aged cow's-milk cheese finely crumbled|
|1 tablespoon||Powered arbol chile|
Here is a interesting recipe!! From a article by Rick Bayless.
(Charcoal-Grilled Corn on the Cob with Mayo,Cheese, and Chile) THIS SMOKY, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of mayonnaise.
1. Put unpeeled corn in a large, deep bowl, covered with cold water, and weight with a plate to submerge. Soak corn for 30 mins, then drain.
Meanwhile, preheat a grill and adjust grill rack to 5 inches above heat.
2. Grill unpeeled corn over med-hot heat, turning frequently, until outer leaves are blackened, 15-20 minutes. Remove from heat and when cool enough to handle, peel off husks and remove silk.
3. Brush peeled corn with butter, return to grill, and cook turning frequently, until browned all over, about 10 mins. Spread each ear with some mayonnaise, roll in cheese, and sprinkle with powdered chile.
You can tweak where you need to and have fun with this, example use parmesan cheese and jalapeno dust etc.
Posted to bbq-digest by "wight" <wight@...> on Jun 15, 1999, converted by MM_Buster v2.0l.