AuthoradminThis grilled street corn is always a crowd favorite. There is work in this recipe, but hard work pays off!
I estimate 1 ear of corn per person for this recipe.
Soak the corn in their husk for 1 hour.
After an hour trim the husk on each corn to make sure you don't have excess to hang down and catch fire in the grill.
Heat the grill to 325 - 350 degrees.
Place the corn on the grill and rotate 1/4 turn every 5 minutes.
After 20 - 25 minutes and rotating the corn, they should be done.
Remove from the grill and bring inside.
Remove the husk from the corn and remove all strings and anything else.
Cut the corn off into a large bowl.
Add the salt and Tony Chachere's Original Creole Seasoning (to taste). Don't overdue it with the Tony's.
Crumble the Cotija cheese on the corn. You can be as generous as you want here - taste and add more if you want.
Squeeze fresh lime (to taste) and mix well.
Serve!
Ingredients
Directions
I estimate 1 ear of corn per person for this recipe.
Soak the corn in their husk for 1 hour.
After an hour trim the husk on each corn to make sure you don't have excess to hang down and catch fire in the grill.
Heat the grill to 325 - 350 degrees.
Place the corn on the grill and rotate 1/4 turn every 5 minutes.
After 20 - 25 minutes and rotating the corn, they should be done.
Remove from the grill and bring inside.
Remove the husk from the corn and remove all strings and anything else.
Cut the corn off into a large bowl.
Add the salt and Tony Chachere's Original Creole Seasoning (to taste). Don't overdue it with the Tony's.
Crumble the Cotija cheese on the corn. You can be as generous as you want here - taste and add more if you want.
Squeeze fresh lime (to taste) and mix well.
Serve!