Grilling corn is a great way to develop flavor. Cotija and ancho pair perfectly with the sweetness of summer corn. Serving corn with the charred husks is a colorful presentation.
Course: Side Dish
Cuisine: American, Mexican
Keyword: ancho, chili oil, corn, cotija, grilled, husk
Author: Chef Sara Furcini
5cobs of corn
olive oilfor coating corn
1recipechili oilsuch as ancho, jalapeno, or smoked paprika
Preheat the grill. Peel back the corn husks and remove the white corn hairs. Submerge in a large bowl to soak the husks.
Scrape the grill grates to get them clean. Coat or spray the corn with olive oil. Sprinkle with salt and place the corn directly on the hot grill grates positioning the husks away from the heat as much as possible.
Close the lid and cook for 10 minutes each side until you see char marks. Serve right away with chili oil, cotija, and season with salt to taste.
Acid: If you have lime, you could add a little squirt of lime for a little sour kiss to enhance all the flavors.Fires: Some of the corn husk will catch fire. If this happens, you can douse the fire with a spray bottle very easily.