Growing up in Sweden, as kids we ate candy corn. We got a lot of it whenever my mom watched her favorite Elvis movies on television. She wanted to focus on the film so she’d placate us with sweets to keep us occupied. Actual corn was something we ate in the summertime. My mom was from the only place warm enough to produce corn. We always ate it warm served with butter. I loved eating corn as a kid. It pops on your teeth and I love eating it with my hands. The corn here is Mexican inspired, charred and sweet.
Grilled Corn with Garlic Butter, Lime and Queso Fresco Recipe
- 4 garlic cloves, coarsely chopped
- 8 ears corn, still in their husks
- 2 fresh limes, quartered
- 6 tbsp unsalted butter, slightly softened
- ½ cup crumbled queso fresco or mild feta
- Kosher salt and freshly ground black pepper
- Cayenne, optional
1. Heat the grill to high.
2. Peel back the husks from the corn but keep them attached at the base. Remove the silk strands from the corn and pull the husks back up. In a large bowl of cold water, soak the corn for at least 10 minutes.
3. In a food processor, combine the butter and garlic until smooth. Season to taste with salt and pepper. Alternatively, if you’re not using a food processor, mix the ingredients with a whisk or wooden spoon until smooth.
4. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until the corn is steamed through and hot but the kernels are still juicy and crisp. Test by carefully piercing the corn with a knife. Unwrap the husks from the corn and immediately brush the corn with garlic butter.
5. Squeeze the limes over the corn and sprinkle with cheese and cayenne, if using. Serve immediately.