CLEVELAND - Is sweet corn on your menu this Memorial day? Why not try grilling or roasting it? Let's Dish host Chris Koetke says charring the husk adds wonderful layers of flavor. Here is his twist on the summer favorite.
Recipe for Mexican Corn
Prep time: 15 minutes (plus 1-2 hours soaking time)
Cook time: 15-20 minutes or 30-45 minutes
6 ears corn (with husks still on), soaked in cold water for 1-2 hours
Lime mayonnaise (recipe below)
½ cup grated Mexican cheese
Chile powder to taste
- To grill, place corn on a moderately hot grill. Grill corn for 15-20 minutes. To roast the corn, place on a baking sheet and put in a 375˚ F oven for 30-45 minutes. To test doneness, peel back some of the husk to see if the kernels are tender.
- To serve, shuck the corn, slather with with lime mayonnaise, and then sprinkle with cheese, chile powder and salt.
Lime Mayonnaise, cheese, and chile powder
½ cup low-fat mayonnaise
2 Tablespoons lime juice
1. Combine mayonnaise and lime juice.