Mouth-watering Grilled Corn

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In just a few weeks we will be celebrating my favorite holiday next to Christmas, 4th of July!

 

I don’t know what it is about this holiday that I like so much, but I just love it. I love the food and hanging out and celebrating our country! Most years I decorate my apartment, cook up some American themed food, and dress up in my homemade American Flag shirt while hanging out with friends or family celebrating with music and fireworks and all things America!

 

This year I will be going on a trip to visit a friend for 4th of July weekend and we will be celebrating in what I think is one of the most American ways possible: Rodeo and Minor League Baseball! I’ve already got a new shirt to wear this year and some American Flag boots that are perfect for the occasion! I can’t wait to visit my dear friend and have a great celebration that weekend.

 

Part of what makes for a great Independence Day celebration is the awesome food that people bring and cook! I know my friends and family usually stick with traditional BBQ ware and all the fixings’ that come with it. So, for the next two weeks, I thought I would highlight different aspects of what makes up a great Independence Day Meal. This week I am going to focus on a side: Corn!

 

Corn is one of my favorite summertime vegetables to eat, and is perfect recipe to share being that it is grown locally in the Valley. While there are several ways to cook corn, my favorite is to grill it. While typically I just grill it and eat it as is with a little butter, this weekend (to celebrate Father’s Day) my family and I decided to spice up our corn a bit and made some Mexican Grilled Corn to go with our Carne Asada.

 

The recipe I used was one that is featured in Cooking Light magazine and their website. While I followed the recipe pretty much the way it was, I did tweak things a little bit, so below will be the original recipe with my tweaks.

 

Mexican Grilled Corn

 

Ingredients

½ cup canola mayonnaise (I used regular fat free mayonnaise)

½ cup light sour cream (I ended up using only ¼ cup)

¼ cup chopped fresh dill

2 tablespoons fresh lime juice (I didn’t have lime juice so I used lemon and I would probably use 3 tablespoons instead of 2)

¼ tsp. kosher salt

¼ tsp. freshly ground black pepper

(I also added garlic powder)

4-5 ears shucked corn

2 ounces cotija cheese, feta cheese,

Chili powder to taste

 

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Directions

1). Preheat grill to medium-high heat.

2). Combine first 6 ingredients in a shallow dish.

 

3). Place corn on a grill rack coat coated with cooking spray; cover. Grill corn 12 minutes or until lightly charred, turning occasionally* Place hot corn in mayonnaise mixture; toss to coat. Place corn on a platter; sprinkle with cheese and chili powder.

 

*To help speed up the cooking process, I boiled the corn in hot water on the stove and then grilled it until it was lightly charred.

 

This one seriously one of the best ears of corn I have eaten in a long time. I have seen some recipes with other versions of grilled corn and definitely plan on trying a few this summer. If you are planning on having grilled corn during your 4th of July celebration, I highly recommend trying this recipe!

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