Makes 4 servings
From Concessions by Cox
What you will need:
Gas or charcoal grill
Metal tongs — long ones are best
4 ears fresh Ohio corn on the cob in the husk
4 teaspoons butter
Salt and pepper to taste
When buying corn for this cooking method, look for bright-green husks that are still tightly wrapped around the cob and the stem should still be moist. The fresher the better! If the corn is starting to age, no worries, just soak the ears in water for 30 to 60 minutes before cooking.
Light the grill and warm to a medium heat.
Place the corn on the cob with the husks directly on the grill grate.
Close the cover and cook over medium heat.
Turn the corn after about five minutes.
Grill corn on the cob for 25 to 30 minutes, turning every five minutes, until hot and tender.
Remove the corn from the grill and allow it to cool slightly before removing the husk. Or peel back the husk and cover with foil for an authentic fair food experience!
Butter, salt and pepper and enjoy!
MEXICAN STREET CORN
½ cup Mexican crema, or sour cream
½ cup mayonnaise
½ cup minced cilantro
1 clove garlic, minced
¼ teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
½ cup cotija cheese, crumbled
Lime wedges, to serve
Add crema or sour cream, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice to a mixing bowl.
Whisk ingredients together until well-combined.
Crema has some salt added already, so taste and add salt to your liking.
Coat each of the ears of grilled corn with the crema mixture. Its easiest to use a food-grade brush or rubber spatula, but a spoon is fine as well.
Sprinkle with cotija cheese and additional chipotle pepper, if desired.
Garnish with lime wedges and serve immediately.