It’s Corn! — Grab the Corkscrew

🎶🎵 It’s the most wonderful time of the year! 🎶🎵 That’s right, it’s not Christmas; it’s corn season! I do realize that most Americans are something like 70% corn at this point since we turn field corn into Frankenstein-ed powders, sugars and gels to use for thickeners and candy and sports drinks. But I am talking about sweet corn. Beautiful, seasonal sweet corn piled high in markets and groceries—it’s just waiting to be shucked and cooked and turned into your favorite corn creation, or just slathered with butter, sprinkled with salt and eaten straight off the cob.

After trying every possible method of shucking corn, I have decided grilling in the husk is the best technique. It’s easy, slightly smoky and delicious. After you grill the corn, the silk comes off cleanly and effortlessly. I thought I’d do a fun riff on elote, swapping in some favorite southern ingredients for their classic Mexican counterparts, but feel free to just add butter and salt and enjoy how easy it was to shuck that corn after cooking it!

Southern-Style Elote

Serves 4

Ingredients

1/4 tsp smoked paprika
1/4 tsp cayenne
4 ears of corn, husks on
2 TB mayonnaise
1/2 cup shredded extra-sharp cheddar cheese
1/4 cup barbecue sauce, if desired
2 TB minced green onions
1 lemon, cut into wedges

Build a medium-hot fire in a charcoal grill or heat a gas grill to high (400 to 450°F). Combine smoked paprika and cayenne in a small bowl.

Grill corn, turning occasionally, until cooked through and charred on all sides, about 20 minutes. Remove from grill. Reduce heat to medium (325 to 375°F).

Wearing gloves, shuck the hot corn and break off the husk, or leave husk attached as a handle if desired. Using heatproof brush, brush each cob on all sides with mayonnaise. Place on a small grill-safe pan (I used a quarter sheet pan) and sprinkle tops with cheese and paprika mixture.

Place the pan on the grill and close the lid for 2 to 3 minutes, checking often, just long enough to melt the cheese.

Drizzle with barbecue sauce, if using, sprinkle with green onions and serve with lemon wedges.