1. CHEDDAR BACON GRILLED CORN
4 ears corn
Shuck corn, clean off all the silky hairs
Place shucked corn directly on a hot grill.
Rotate and cook corn until charred and cooked, about 10 minutes.
Remove from heat.
Let cool for 5 minutes and spread sour cream on warm corn.
Roll the corn in grated cheddar cheese and top with crumbled, cooked bacon and chives.
Portions of toppings based on preference.
2. BANG BANG CORN RECIPE
1/2 c. sweet chili sauce
3 tbsp. melted butter
1 tbsp. sriracha
2 cloves garlic, finely minced
Juice of 2 limes
Freshly ground black pepper
6 ears corn, husks removed
Freshly chopped cilantro, for garnish
Make bang bang butter: In a medium bowl, mix together chili sauce, butter, Sriracha, garlic, and lime juice and season generously with salt and pepper.
Slather butter all over corn.
Heat grill to medium high. Grill corn, turning and basting with remaining bang bang butter occasionally, until tender and charred, 10 to 15 minutes.
Garnish with cilantro and serve.
3. GRILLED MEXICAN STREET CORN
4 ears corn
½ cup mayonnaise
1½ cups sour cream
¼ cup freshly chopped cilantro
1 cup freshly grated Parmesan
1 lime, juiced
Red chili powder, to taste
2 limes cut into wedges, for garnish
Remove the husks of the corn leaving the core attached. Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred.
In a small bowl mix the mayonnaise, sour cream and cilantro. Remove the corn from the grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and heavily season with parmesan. Sprinkle with chili powder.
4. GRILLED CORN WITH CHIPOTLE HONEY LIME BUTTER
8 ears fresh corn in husks
Chipotle Honey Lime Butter
1/2 cup butter (8 tablespoons), melted
1/4 cup honey
2 tablespoons lime juice
1 - 1 1/2 teaspoons chipotle chili powder
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
Freshly cracked salt
1/3 cup grated cotija cheese or more to taste
1/3 cup minced cilantro
Whisk together Chipotle Honey Lime Butter ingredients in a medium bowl, set aside.
TO GRILL: Pull down the outer husks of the corn to the base (but DO NOT REMOVE) and remove all of the silk. Fold husks back into place, and soak cobs COMPLETELY submerged in a pot of cold water for 15 minutes. (I place a second large bowl of water on the husks to keep them completely under the water because they like to float).
Meanwhile, preheat grill to a medium (350 degees F). After soaking, remove the corn from the water and shake off any excess water.
Place corn on the grill, close the cover and grill, turning every 5 minutes, for 15 to 20 minutes, or until kernels are tender (outer husks will become quite charred).
When corn is cool enough to handle, remove husks and brush with Chipotle Honey Lime Butter. You can also add Chipotle Honey Lime Butter to a shallow dish and add corn and turn to coat.
Sprinkle corn with Cotija cheese and cilantro and season liberally with freshly cracked salt. Serve immediately. For spicier corn, sprinkle with additional chipotle chili powder.