Savory Grilled Corn

Name: Savory Grilled Corn
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 5 corn on the cob; 0.5 cup mayonnaise (sour cream can be used instead); 1 cup grated cotija cheese; cayenne pepper or chili powder; fresh or dried parsley; 2 limes, sliced

For some, butter and salt will do the trick, but for others the sour cream, cotija cheese and chili powder toppings of this recipe is more your style.

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1 Food Prep 0–15 mins
2 Grill Prep 10–20 mins
3 The Cook 25 mins

Cooking for people

Ingredients

5 corn on the cob
0.5 cup mayonnaise (sour cream can be used instead)
1 cup grated cotija cheese
cayenne pepper or chili powder
fresh or dried parsley
2 limes, sliced

1 Food Prep

If your corn is in the husk, prepare your corn for direct grilling by removing the husk and silk.

How Should I Grill My Corn — In the Husk or Out of the Husk? Everyone has an opinion on this popular grill favorite. If you choose to grill the corn leaving the husk on, it will result in more of a steamed grilling. The best way to get grill marks, caramelization and smoky flavor is by removing the husks and silk.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 400°F (Medium Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your shucked corn directly above the coals. Grill your corn for 10–15 minutes, turning every 2 minutes until the kernels soften and become lightly charred. If your corn begins to char before kernels soften, move it to the cool side of the grate and close the lid to allow for additional cooking.
Once your corn is lightly charred and kernels are cooked through, remove it from the grill.
Coat your corn with mayonnaise, then add cotija cheese all over. Top your corn with a sprinkle of cayenne pepper and parsley on one side. Squeeze lime juice on top, and enjoy!

Credit: Recipe created by August DeWindt on behalf of Kingsford® Charcoal.

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