Friday, August 22, 2008

Corn = Summer

Chile-Rubbed Grilled Corn

We've been getting fantastic corn from the PB farmers market recently. When corn is at its best, it really doesn't matter what you have with it - the corn is the star of the show. The other day we rubbed a few ears with chile and cooked them on the grill. Simple, but perfect.

2 comments:

  1. As far as we are concerned that's the only way to eat corn.

    Sometimes after it comes off the grill we rub it with a lime and sprinkle it with some Queso Enchilado or Parmesan cheese.

    Or...do what the street cart vendors in Mexico do, slather it with mayonnaise then sprinkle on the cheese.

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  2. Hi Koko,
    Mmmm, I like the lime and salty cheese idea. We've eaten that version of grilled corn in Mexico, but never here at home. Thanks for the reminder!

    But while I like mayo, Mike's not a big fan, so we don't do that one - mayo certainly helps the cheese stick to the corn, though. :-)

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