Lisa Thornbury: Party Mummy


Taking Simple Corn From Good to Great

Mexi Corn Roast

Summer may be ending, but don’t want to hear it. Talk to me about corn being in season however, and I’m all ears. Ok, ok. I promise no corny puns. I pretty much covered them all in my interview with entertaining expert Edith Jakobs anyway. You can click here to read her tips for outdoor grilling and green entertaining.

Corn is juicy and sweet and a mouthful of yum. Sure, you can boil it and it’s still good. But, grilling takes corn from good to great. It's like corn porn.
There are a million recipes for seasonings and butters to dress your cobs. This thyme and red pepper butter looks delish.

I recently discovered Elote, or Mexican grilled corn. This would make a unique and tasty addition to a fall BBQ. Serve with a red potato salad, a tossed green and a creamy Caesar salad. For dessert, keep the corn theme going and serve an apple cobbler. Get it? Cob-ler. Sorry folks, this is the way my mind works.

Ok, here’s how to make Elote

• 8 ears sweet corn
• 1/2 cup mayonnaise
• 1 teaspoon lime juice
• 1/4 teaspoon cayenne pepper of chili powder
• salt, to taste
• 1/2 cup fresh shredded parmesan cheese
• lime wedges

Soak corn (in husks) in cold water for 20 minutes.
Heat grill to medium.
Peel back corn husks, but leave attached at the end. Remove silk.
Pull the husks back up.
Cook directly on the grill for 20-25 minutes, turning several times.
Remove from heat and carefully (use an oven mitt) take off the husks and brush away any remaining silk.
Place cheese on a large plate.
In a small bowl mix mayo, lime juice, cayenne pepper or chili powder and salt.
Brush each ear with mayo sauce then roll in the cheese.

Serve with lime wedges, additional cayenne pepper or chili powder and fresh finely chopped cilantro.


Image Credit: Ezra Pound Cake