Who's heard the saying knee-high by the fourth of July? We certainly have, but with some of the hybrid sweet corns nowadays, you can have mature corn ready in 70 days! Its only the beginning of August, and I'm pulling my entire corn crop for a weekend barbecue. Here's how I plan to wow my guests:
- As many ears of corn as you want! (Peaches n' Cream or Ambrosia is my personal favorite eating corn.) If you plan to use more than four whole corn cobbs, you will want to double the ingredients below.
- 1 TSP Smoked Paprika (Don't settle for regular paprika, the smoked paprika makes all the difference in this recipe)
- Fresh Garden Cilantro!
- 1 cup Mayonnaise
- 1 Fresh Lime
- Feta or Cotija Cheese for serving
Husk and clean your corn. Cut off the ends to get rid of any kernels that are dry or not to your liking. I usually cut my cobbs in half for easy hand holding, but you can keep them whole if you want. I like to use tinfoil and wrap each piece individually. (You could do multiple cobbs per tin foil wrap, but when individually wrapped they are easy to grab for your guests!)
Chop your cilantro to finely then combine with your mayo, paprika, and a pinch of salt and pepper. Finally squeeze half a lime into the mixture and stir to combine.
Then smear the mixture on the corn, don't worry about covering the whole cobb, it's going to melt and get everywhere. That's where the tin foil comes in!
(Save about 1/4 the mixture for later.)
Close your foil wraps tightly! Then you have two options:
1. Grill on: HIGH for ten minutes - then pull corn from the tin foil and place back on the grill for added char!
2. Bake in oven at 425° F for 20 minutes.
Use your left over sauce and 1/2 lime to redress the corn for extra flavor. A little goes a long way here since we've already cooked in a ton of flavor. Sprinkle with your cheese of choice and serve!
(HOT TIP: Missing an ingredient? Simple butter and salt and pepper also do well wrapped and cooked as indicated above, you can't go wrong with the classics!)