Mouth Watering Grilled Corn! The Way It Should Be! ... Elote!

A good grilled corn needs to be mouth watering, and not dried. In this recipe I will take you through the process of having, the best grilled corn you've ever made! If I'm grilling corn I'm definitely blanching first, here's how. Bring a tall pot of water to boil.

Prepare your corn by gently peeling back the husks to expose the kernels or you can completely remove them it's totally up to you. Stand corn in tall pot of boiling water and let cook for 3 - 4 minutes, the reason for this is to allow corn to start the cooking process before it reaches the grill. If I were making this ahead of time I would then shock it in an ice bath to stop the cooking process.

Remove the corn out of the pot and allow the excess water to drain a little before placing on the grill. Your grill should be pre-heated to a medium-high heat temperature and the grill plates should be brushed with oil to prevent the corn from sticking. Place corn directly on the grill & keeping husk away from the flame as much as possible. Cook corn for 15 - 20 minutes turning every 5 minutes, until corn kernels are slightly blackened and tender when pierced with a toothpick. During the grilling process take a small mixing bowl add a 1/2 cup of Mayonnaise, the juice of 1 lemon squeezed and a dash of your favourite dry rub or spice.

Remove corn from grill and brush with the creamed mixture you just made. Have a shallow pan with crumbled Romano or Feta Cheese. Roll the corn in the crumbled cheese and garnish with chopped Cilantro or Italian Parsley your choice and sprinkle a little chili powder on it! now enjoy the best grilled corn you have ever made!

By Denaldo Bain

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