Grilled corn cobs on table, close-up

6 Recipes for Delicious Summer Corn

When I think of summer, I think of corn. There is nothing like sweet white corn on the cob. It may be because I grew up in northern Indiana, which produces more than 20% of the United States’ popcorn supply.

Did you know?

-An ear or cob of corn is actually part of the flower and an individual kernel is a seed.

-On average an ear of corn has 800 kernels in 16 rows. Corn will always have an even number of rows on each cob. Corn is so delicious and bursting with flavor, especially when eaten at the peak of season.

-This versatile vegetable can be made in a variety of ways. It can be served on or off the cob, boiled, steamed, baked, sautéed or grilled.

Liven up your backyard barbecue and take your grilling to a whole new level with this delicious Grilled Corn with Queso Fresco, Lime & Chili, which is an example of traditional Mexican street food. Queso Fresco (fresh cheese) is a creamy, soft, and mild un-aged white cheese, commonly used
in Mexico. This cheese is traditionally made from raw cow milk or a combination of cow and goat milk. In the United States, you will find pasteurized versions of this cheese. This cheese is very mild, light and perfect to use on corn.

In this recipe, you brush a little mayonnaise on the corn and then add some crumble the queso fresco over the top. Then, add a squeeze of lime and a sprinkling of sea salt and red chili flakes. The only thing missing is an ice cold Margarita!

grilled corn recipe

Grilled Corn with Queso Seco, Lime & Chili

By Leslie Blythe Miller
Try this classic Mexican Grilled Corn with Queso Fresco, Lime & Chili for your next backyard BBQ. Queso Fresco is a creamy, soft, and mild un-aged white Mexican cheese.
Prep Time: 5 Min
Cook Time: 15 Min
Yield: 4 servings
Ingredients
– 4 ears of corn, shucked
– 2 Tablespoons mayonnaise
– 1 lime
– queso fresco, to taste
– pinch of sea salt
– pinch red chili flake
Instructions
1) Pre-heat a grill (or grill pan) over medium high heat. 2) Place corn on grill and grill for about a minute on each side, until nicely charred all around. 3) Brush a little mayo on the corn and then add some crumble the queso fresco over the top. Then, add a squeeze of lime and a sprinkling of sea salt and red chili flakes.

Hot Tip for Cutting Corn off the Cob!

Use a bundt pan to easily cut the corn off the cob…

tip for corn bundt pan

 

Here are other recipes from my site Blythe’s Blog you can try this summer!

Elote Corn Dip

Spicy Corn Medallions

Roasted Corn with Lime and Manchego Cheese

Corn, Scallion, and Potato Pizza

Summer Tomato and Corn Salad with Basil

Thanks for visiting!

-Leslie Blythe Miller

 

Blythe’s Blog

After 20 years of corporate career, Leslie Blythe Miller decided that the time had come to follow her passion for cooking. Leslie sees her blog as a daily diary of all things food and cooking related. Leslie takes great pride in being able to keep her content fresh and current.  Since its inauguration, Leslie has posted to her site every day, from Monday to Friday, even while going through a major illness, where she relied upon guest bloggers to ensure a constant flow of compelling content. Leslie Blythe Miller is a graduate of the Culinary Business Academy and has studied atLa Varenne in Paris and has a BA from Sarah Lawrence College.  She has lived in New York, London, Paris, and Los Angeles. She enjoys bringing her love of travel and passion for cooking to your table.
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