Chargrilled Corn On The Cob with Queso Fresco. And a twist.
I always love summertime for the wonderful produce that comes along with it, specifically, corn on the cob! Is there anything better than eating corn right off the cob? Maybe in rows. Perhaps you prefer to eat it a bit more randomly. I honestly don’t believe that there is, but it’s a joy we only have a finite amount of time to enjoy, so I end up doing corn to death in the summer. Boil or Steam. Butter. Eat.
With the introduction of our new grill, I decided it was high time I made us some grilled corn on the cob. It’s simple. Just husk it, and grill it until it’s lightly browned. This variation pulls inspiration from elote, a Mexican street food that you’ll find quite often across the South. The result is a nice sweet and tangy combination, and paired with the coolness of the cheese and cilantro, it’s quite delicious – without butter!
- 4 ears of corn, husked
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- cooking spray
- olive oil
- Crumbles of queso fresco
- small bunch of cilantro, leaves picked
Heat grill to medium-high heat.
In a small bowl, combine the chili powder, salt, pepper, and a small glug of olive oil.
Place corn on a grill rack coated with cooking spray; cook 10-12 minutes until corn is lightly browned, turning often.
Remove the corn from the heat when done, drizzle a bit of the chili powder mixture over the top of the corn, add the queso fresca crumbles and sprinkle with cilantro.