Grilled Corn with Mexican Crema

  

July 26, 2017

Amp up summer barbecue with perfect plump and juicy sweet grilled Utah corn on the cob. Then top it off with a schmear of flavor using Mexican table cream.
Watch it on Studio 5

  • Yields: 6-8 servings

Ingredients

8 ears fresh Utah corn

1 gallon cold water

½ cup salt

½ cup sugar

Butter, melted

1 cup Mexican Crema*

Cojita or Feta cheese, crumbled / grated

Salt and pepper to taste

Crumbled cooked bacon to garnish

Chili powder, optional

Directions

Husk corn and remove silk.

Prepare brine. Combine water, salt and sugar; stir until sugar and salt are dissolved. Add corn and soak at least 30 minutes (no longer than 8 hours).

Drain corn; grill cobs over hot heat turning every 2-3 minutes until charred on all sides. Remove corn and brush with melted butter. Spoon Mexican table cream over top, add crumbled cheese, salt and pepper to taste and garnish with crumbled bacon. Optional, sprinkle lightly with chili or garlic powder.

Alternate Cream Corn serving method: cut corn from cob, season to taste with butter, salt and pepper. Mix corn with table cream and crumbled cheese (if desired, thin table cream with a little milk to desired consistency). Garnish with additional crumbled cheese and bacon.

*Mexican Crema: Also called Mexican Table Cream. Make at home by combining 1-cup heavy whipping cream with ¼-cup real sour cream and 1-2 teaspoons powdered sugar. Cover and sit for 12-24 hours.

Brining Corn:
There are two general ways to cook corn on the grill - each with some drawback.
1. Peel back the husks, remove the silk, wrap husks back up over the corn (tie husks in place with a strip of husk or string) and grill. This method helps keep the corn moist, but also gives the corn a "husky" taste.
2. Remove the husks and silk; cook corn directly on the grill. This method gives a great grill taste, but it has a tendency to dry out and toughen the corn.

BRINE Alternative: Here's the juicy and flavorful way to grill corn using a brine. Follow directions above to prepare brine; add husked and cleaned corn, and soak at least 30 minutes. The brine plumps corn kernels and helps hold moisture during grilling.

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