Mexican-Style Grilled Corn with Chile-Lime Mayo and Kerrygold Reserve Cheddar

Sold as street food around the world, few versions of grilled corn are as enticing as the mayo-slathered, cheese-dusted elote con queso found in Mexico. Smoky, rich, delightfully messy, with the zing of cayenne and a bright note of cilantro, this treat stands well on its own or pairs like a dream with lime-spritzed, tequila-marinated steak or chicken. With ice-cold watermelon to round out the meal, you'll have one finger-licking evening in Mexico! There are two approaches to grilling corn: grill it in its husk from start to finish, or microwave the corn in the husk and brown it on the grill. The second method takes less than half the time, avoids the mess of removing the blackened husks and still delivers juicy, smoky corn. Once microwaved, the peeled-back husks make an attractive handle for the corn. No need to worry about the silk, it'll slip off easily once the cooking’s done.

Ingredients:
  • 6 ears fresh sweet corn in the husk
  • 4 tbsp. Kerrygold Salted Butter, melted
  • 1½ cups mayonnaise OR ½ cup mayo and 1 cup sour cream or plain Greek yogurt
  • ¼ to ½ teaspoon ground cayenne (to taste)
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons each finely shredded cilantro and/or mint*
  • 1½ cups Kerrygold Reserve Cheddar Cheese, very finely grated**
  • *The combined flavor of cilantro and mint is unusually tasty. If you’re not a cilantro fan, you can use just the mint, or a mint/basil combo.
  • **If Kerrygold Reserve Cheddar is not available, Kerrygold Aged Cheddar Cheese works well
Directions:

Place all six ears of corn in the microwave, and cook on high for 6 minutes

While corn is cooking, mix mayonnaise with cayenne, lime juice and cilantro and mint, to taste

Remove corn from microwave. Let cool slightly. Once corn can be handled, peel back the husks and remove the silk. (If keeping husk on, bunch them together and twist a bit.)

Brush corn with butter

Place over medium-hot grill, with husks away from direct heat, turning cobs frequently until well browned

When done, immediately slather corn generously with mayo

Roll ears in cheese. Enjoy!

 

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