Cheesy take on grilled corn

By: J.M. HIRSCH The Associated Press
August 9, 2013 Updated: August 9, 2013 at 9:55 am
photo - This July 15, 2013 photo shows grilled corn with queso rresco in Concord, N.H. (AP Photo/Matthew Mead)
This July 15, 2013 photo shows grilled corn with queso rresco in Concord, N.H. (AP Photo/Matthew Mead) 

When I was a kid, corn on the cob was prepared one way, and only one way.

My mom would husk the ears and pile them in a large stockpot. She'd add about an inch of water, cover the pot, then bring it to a boil and steam the heck out of them.

These days, we are awash in alternatives, all of course proclaiming to be the best. Some sound crazy, but work wonderfully (do yourself a favor and Google microwaving corn in the husk). Others just sound crazy.

But as most of us have learned, grilling corn likely is the best choice. The smoky flavor and gentle char bring out the sweetness of the kernels. The only trouble is all the conflicting advice - to soak, or not; to oil, or not; high heat or low heat; direct heat or indirect heat.

Over the years, I've discovered most of that really doesn't matter. But even though my grilling method is simple, I still like to gussy up my ears after they come off the grill. My recent favorite - heaps of shaved queso fresco cheese that is seasoned with paprika, salt, pepper and garlic.

Of course, if you prefer to cook your corn on the stove - or in the microwave, or even in a cooler - this topping is just as delicious on those ears.



Yield: 8 servings

8 ears of corn (husks, silk removed)

Olive oil

8-ounce block queso fresco cheese

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 stick butter, cut into 8 pieces


Heat the grill to high.

Rub each of the ears of corn with a bit of olive oil. Once the grill is hot, arrange corn in a single layer on the grill grates. Cover the grill and reduce the heat to medium. Cook for 6 minutes, turning several times.

Meanwhile, use a grater (large holes) to grate the queso fresco into a medium bowl. Add paprika, garlic powder, salt and pepper, then toss well.

When the corn is ready, use tongs to transfer it to a rimmed baking sheet or baking pan that will fit on your grill. It's OK to stack the corn. Sprinkle the cheese mixture over the corn. Arrange the butter chunks evenly over the corn. Place the pan on the grill, cover and cook for 2 to 4 minutes, or until the butter is melted. Serve immediately.

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