The theme for this week’s recipe swap was “something you’d bring to a barbeque.” Grilled corn is one of my favorite summertime treats so I was super excited when this Bobby Flay recipe showed up in my inbox, courtesy of MRSW1219 of Tyler’s Taste Tests.
After a weekend of torrential rain, we invited our friends, PSquared, over for dinner once the weather cleared. We were graced with a perfect evening, and the corn was the star of the show. Even the kiddos gobbled it up, theirs (ok, maybe ours too) with extra cheese, of course.
Since it’s not quite corn season, the corn in the market didn’t look too great so I was forced to buy the pre-cut and de-husked corn and grilled them in foil packets. The original recipe also called for cotija cheese, which the grocery store did not carry. We really liked it with the parmesan, but I’ll remain on the search for the cotija since I’m sure we’ll be making this all summer long. I’d also like to try it with chipotle butter. YUM!
Grilled Corn with Garlic Butter, Lime and Parmesan – slightly adapted from Food Network
- 8 Ears of Corn, preferably in the husks
- 1 Stick Unsalted Butter, slightly softened
- 6 Cloves Garlic, peeled and coarsely chopped
- Habañero Flavored Tabasco, to your preferred level of spiciness
- 1/4 Bunch Fresh Chives, chopped, 2 Tbsp reserved
- Salt and Pepper, to taste
- 2 Limes, cut into quarters
- 1/2 Cup Grated Parmesan
Preheat grill to medium. Without removing, peel back the husks of the corn, remove the silks, and recover the corn with the husks. Soak the corn in a large bowl of water for 30 minutes. Remove corn from the water and grill, covered, 15 to 20 minutes. If not using corn in the husk, soak as directed above, then wrap each ear in foil before placing on the grill.
In the meantime, combine butter, garlic, habañero Tabasco, chives, salt and pepper in a food processor and process until smooth. Place in the refrigerator until ready to use.
Once corn is done, peel back the husks and spread the garlic butter liberally over the the cobs. Spoon the cheese onto the corn and squeeze the limes over the tops. Sprinkle with 2 Tbsp. chopped chives.