3 Corn on the Cob Recipes to Tantalize Your Taste BudsBREAKDOWN
It’s not grilling season without corn on the cob. You can eat it drizzled, dusted or even charred to perfection. Chef Jon-Paul, former director of the Cordon Bleu, has three tasty corn on the cob recipes to add a twist to this summertime staple.
Let’s start with the most popular grilled corn dish in America: elote!
1/4 cup (60ml) mayonnaise
1/4 cup (60ml) sour cream or Mexican crema
1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
1/2 teaspoon ancho or guajillo chili powder, plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
1/4 cup finely chopped cilantro leaves and tender stems
4 ears shucked corn
1 lime, cut into wedges
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.
When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
2. Vietnamese Grilled Corn on the Cob
Next, for some southeast Asian flavor we’re making Vietnamese grilled corn on the cob.
6 large ears of corn, husked
6 lime wedges to serve alongside (preferably key limes)
Coconut Cream Ingredients
1 cup unsweetened coconut cream (preferably boxed)
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 fresh or frozen pandan leaf (optional), tied into a knot
Bring a large pot of water to a boil, add the corn, and cook until it’s tender and no longer raw, about 8 minutes. Drain well.
Combine the coconut cream, sugar, salt, and pandan leaf in a small pot. It’s fine if the pandan leaf isn’t completely submerged. Set the pot over high heat, bring the mixture to a simmer (don’t let it boil), then decrease the heat to low. Cover and cook until the cream has thickened slightly and is infused with pandan flavor, about 10 minutes. Remove and set aside.
Brush corn with coconut sauce and grill, basting frequently until the cob just begins to char. Drizzle with additional sauce and chopped cilantro.
3. Bacon-Wrapped Corn on the Cob
Finally, add some meatiness to your plate with bacon-wrapped, spicy honey corn on the cob.
2-3 lbs. bacon slices
1 bunch basil leaves
2 jalapeño peppers, thinly sliced
½ cup honey 8 ears corn, shucked
On a piece of parchment paper, place a few slices of bacon (2 to 3 slices, or as many as you prefer) alongside each other, slightly overlapping. Cover with another sheet of parchment paper and pound lightly with a rolling pin to flatten the bacon and press the slices together. Remove the top parchment sheet and sprinkle the bacon with basil leaves and jalapeño slices.
Lay 1 ear of corn across the bottom edge of the bacon and roll the corn up. Transfer the corn to a parchment-lined baking sheet, laying it seam-side down. Repeat the process with the remaining ears of corn. Cover with plastic wrap and refrigerate overnight or up to 24 hours.
Preheat a grill or grill pan to medium heat. Grill the corn, starting with the bacon seam-side down. Give the ears a quarter turn every 5 minutes, until the bacon is crisp and caramelized on all sides and the corn is tender, 25 to 30 minutes total.
Now that’s what we call a cornucopia of recipes. Bon Appetit!