Grilled Corn with Sour Cream and Cheese

I don’t make corn a lot as a vegetable, because, as I like to point out, it is actually a grain. But there’s something so summery about corn on the cob that I make it a few times each summer (mostly when we’ve got local corn which won’t happen for another 6 weeks or so). I was sucked in by the recipe in July Everyday Food for Grilled Corn with Sour Cream with Cotila Cheese. Cheese? I’m in.

You peel back the husks and remove the silk, then pull them up and wrap a thin piece of foil around the corn to hold them closed. Soak the corn in cold water for 10 minutes. Then Martha says to grill for 8-10 min over direct heat. This all went as planned. My husks got pretty charred so I assumed it actually cooked (silly me). When you serve the corn, Martha says to slather with sour cream and cotija or feta cheese (I used feta).

Sounds easy. Mmm-hmm. Here’s what happened. First of all, you really should husk them before bringing them to the table. It was a mess. Once we got to the corn we realized it was not cooked. At all. Mine was not even hot. Everyone else’s was hot, but none of it was cooked. I went the full ten minutes on high on the grill. So that’s a load of baloney.

Next I put sour cream and cheese on mine. The cheese didn’t stick very well. It tasted ok, but honestly I would rather just have regular corn on the cob with butter and salt. This was too much work with terrible results.

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9 Responses to Grilled Corn with Sour Cream and Cheese

  1. Stephanie says:

    I’ve tried the grilling-in-husk thing and never liked it b/c there’s no way to tell when the corn is done. I husk it and just toss it on the grill naked, turning it every once in a while.

    The sour cream and cheese sounds good, but awfully messy! I’ve seen recipes that call for using mayo and cheese, too.

  2. marthaandme says:

    I think the solution to corn on the grill might be to parboil it then just stick it on to get the flavor.

  3. Kerry says:

    I tend to likie my corn plain — no butter, no salt, no anything. but I wonder: what of you made a cheese or sour cream sauce and used it as a dipping sauce, rather than pouring it over the corn?

  4. I like the idea of corn on the grill, but have never gotten it to turn out with the husk. If we do it, we put it in foil with butter and allow it to cook that way. Sometimes then it doesn’t even get done.

  5. Lyndsey says:

    I am the same way, i do fix corn often at all except for fresh corn on the cob! It looks good!

  6. Lanceley says:

    Last night, I made the reciped as printed in the July EDF. It was wonderful, my husband turned it often on the grill, the husk was charred, the corn was perfect. I served it on a large tray lined with parchement paper. Not messay at all and perfectly done.

  7. marthaandme says:

    I’m glad it worked for you!

  8. Barb says:

    I did grilled corn on the cob according to Cook’s Illustrated last week (no fancy cheese!)–15 to 20 minutes according to them…I’m inclined to agreed.

  9. marthaandme says:

    15-20 min is a lot longer! And you still didn’t like it. That’s a pretty clear vote against!

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