Memorial Day Street Corn

By DocChiroMB
May 19, 2014
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Memorial Day Street Corn

Author Notes: Summer's here, the grill is out, corn is fresh, and this is a great dish to serve at your picnic. It's easy and delicious.DocChiroMB

Serves: 12

  • 12 Ears fresh corn, shucked
  • 1/4 cup Kosher salt
  • 2 cloves garlic, peeled
  • 3/4 cup Mayonnaise
  • 1/2 cup Fresh lime juice
  • 1 Canned chipotle with 2 tablespoons adobo sauce (or more to taste)
  • 3/4 cup Creme freche
  • 1/4 cup molasses
  • 1 cup Cotija cheese, grated
  • 1/2 cup Cilantro, minced
  1. Add salt to 8 quarts of water in a large pot and bring to a boil. Add garlic and boil 1 minute. Remove garlic and reserve. Add corn to water. Allow to return to a rolling boil, then turn off heat. After 10 minutes, remove corn from water, place on a platter and cover.
  2. While corn is cooking, add mayonnaise, lime juice, chipotle with adobo, creme freche, molasses, and garlic to a blender, and puree until smooth. Pour into a bowl and mix in 3/4 cup cotija cheese and 1/4 cup cilantro. Cover and refrigerate until ready to use.
  3. Mix together remaining cheese and cilantro. Cover and refrigerate.
  4. To serve, place corn on a hot grill, occasionally rotating ears until corn is slightly charred all around. Remove from grill. Brush all around with mayonnaise mixture, sprinkle with reserved cheese mixture and serve

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