Spring has us thinking a lot about grilling! And while corn on the cob season is a few months off locally in the Philadelphia region, we’re seeing corn pop up in our local grocery stores & so we think that’s a sign that it’s time to start grilling corn! So grab your favorite grill (we love the Big Green Egg) and try this easy recipe:
Perfectly Grilled corn on the Cob
8 ears corn
Adobo peppers in chipotle sauce
Heat the grill to medium.
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
Mix 1/2 cup sour cream with a teaspoon of the sauce from the adobo peppers. Add more adobo sauce as needed. The sauce can go from mild to hot quickly, so add the sauce slowly!
Spread the chipotle sauce all over the ears of corn. Sprinkle with queso fresco and serve with a wedge of lime.
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