Food Network: Grilled Corn with Cheese and Chile

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Grilled Corn with Cheese and Chile
Recipe courtesy Emeril Lagasse, 2004

Ingredients
6 ears fresh sweet corn, silks removed but husks still
attached
1/2 cup sour cream
2 tablespoons milk
3 tablespoons butter, melted
1 lime, halved
1/2 cup shredded queso anejo, queso fresco, or Parmesan
1 tablespoon chili powder
1 1/2 teaspoons kosher salt

Instructions

Pull husks up to cover the corn ears and place the
corn in a large bowl or pot. Cover with cold water and place a large plate or
other weight on top of the corn so that it remains submerged. Allow the corn to
soak for at least 1 hour.

In a small bowl combine the sour cream and milk and set aside.

While the corn is soaking, prepare a grill or barbecue to medium-high. Adjust the
grilling rack so that it sits about 4 inches away from the fire.

Lay the corn on the grill and cook for 20 to 25 minutes, turning frequently.
Remove and allow to cool slightly.

Preheat the oven to 250 degrees F.

Pull the husks back to form a handle and brush the ears evenly with the melted
butter. Squeeze the lime halves evenly over the ears of corn, and brush the ears
with some of the sour cream mixture. Sprinkle the cheese evenly among the corn
ears, coating on all sides. Sprinkle the ears evenly with the chili powder and
kosher salt. Place corn in a baking dish and put in the oven for at least 5
minutes, or until ready to serve.