From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]borderstan.com.
I should start off by saying, I am not the biggest corn fan. It’s seriously in season at the markets right now and a quick skim of all the food blogs shows an abundance of recipes for corn chowder or corn and bean salads or worse…cornbread with corn actually in it. The horror! Nope. I don’t don’t go gaga over the stuff, but for two preparations: popped or grilled. Today, I’m here to share with you my grilled corn recipe, which really is no secret to Paula Deen lovers and those from the South.
Be prepared for mess, or ask, as I did, a dinner companion to “help.” Which is to say, you sprinkle or splarge the ingredients on the corn while they do the spreading or rotating.
Step One: Place one cleaned ear of corn in the middle of a piece of aluminum foil large enough to completely wrap around it.
Step Two: Splarge (a very technical term) 1-2 tablespoons of mayo (yes, I said mayo) onto the corn and evenly spread it over the whole ear of corn.
Step Three: Sprinkle Cholula dry seasoning evenly all over the ear of corn. Sprinkle finely grated parmesan all over the ear of corn, completely coating it in cheese. Feelin’ like something spicy? Add a few dashes of Tabasco sauce!
Step Four: You’ll probably want to wash your hands at this point…then wrap it all up in the foil and place on a hot grill (300-350 degrees) for 15 minutes or so.
Step Five: Unwrap corn and devour.
I mean really, how can this be bad? It can’t. And I’m not even a huge fan of mayo as a condiment! Basically whenever I make this grilled corn I become fixated on it, unable to speak or eat anything else until I’ve consumed the entire ear. True story. The stuff is addictive.
Make a few ears for your BBQ this week and let me know what you think!