Fresh corn on a stick, roasted and blackened with mayo, sour cream, green onion and cheese
Author:Tim
Prep Time:20
Cook Time:35
Total Time:55 minutes
Yield:81x
Ingredients
Scale
4 ears fresh corn -or- 4 ears pre-shucked corn
1/4 stick butter
1/2 cup mayo
1/2 cup sour cream
1 tsp fine sea salt
1 clove garlic – grated or microplaned
2 tsp smoked paprika
2 tsp chili powder
1 fresh lime – juiced
4 oz parmigiana-reggiano cheese – grated
1/4 cup green onion shoots – thinly sliced
Stoned Epicurians spicy salt – garnish – get it HERE
Sriracha hot sauce – garnish
Instructions
Thoroughly mix the mayo, sour cream, lime juice, sea salt and garlic. Chill in the refrigerator for 1-2 hours to give the flavors time to meld
Mix the paprika and chili powders together and set aside
Roast the corn on the grill in the husk for 20 -25 minutes over medium heat, turning twice, then open the grill top, turn the heat to high and grill until the husks are charred – another 5 minutes
Alternate Method for pre-shucked corn: cut the ears in half, boil in salted water for 6-7 minutes, drain, butter, skewer with a bamboo stick, blacken with a kitchen torch and proceed to step 7
Remove the corn from the grill, shuck and remove the silks wearing oven mitts if necessary. Trim the ends and cut each ear in half. Return them to the grill over high heat, turning as necessary until the kernels blacken to your satisfaction
Prepare plates and garnish with the sriracha sauce
Skewer, roll and liberally coat the corn in the mayo mix, then the grated cheese and plate the corn
Sprinkle with the chili powder/smoked paprika mix, the sliced green onion shoots and the spicy salt over each corn pop