Mexican Style Grilled Corn — Cooking Forward Part I
This dish is a great example of Cooking Forward, one of my favorite techniques in which a component of tonight’s meal gets transformed into something entirely different tomorrow (now that’s make ahead!). Read more about Cooking Forward here.
This recipe makes a fantastic grilled corn side dish. Prepared Mexican style with mayonnaise and cheese, this corn needs no butter, just take it off the grill and eat! While Parmesan may not be most authentic cheese to use, it works perfectly well, tastes delicious, and is easy for most people to find in their areas.
Prepare lots — this side dish is so delicious everyone will want seconds. Not only that, you will want leftover corn (or as I like to call it, forward food) in order to turn it into a fabulous Grilled Corn Salad (see tomorrow’s post). This recipe makes 8 ears grilled corn, 4 for now, 4 to save for tomorrow’s recipe.
8 ears shucked sweet corn
about 1/4 cup oil
1 tablespoon crushed garlic
1/2 cup mayonnaise
1 tablespoon lime or lemon juice
1/3 cup grated Parmesan cheese
1/2 teaspoon (more or less to taste) cayenne pepper
Preheat a grill to medium heat. Combine oil and garlic, set aside. Stir together mayonnaise, lime or lemon juice, Parmesan and cayenne until well combined. Set aside.
Brush shucked corn ears lightly with garlic oil and place on the grill. Cook, turning frequently, until most corn kernels have started to brown, about 10 minutes. Brush ears liberally with the mayonnaise mixture and continue to grill until browned to your liking. Serve hot. Reserve 4 ears of leftover corn to make Grilled Corn Salad tomorrow.
Turn leftover grilled corn into a fabulous Grilled Corn Salad!