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CHARCOAL-GRILLED CORN WITH CREAM, CHEESE




Source of Recipe


Rick Bayless with Deann Groen Bayless


List of Ingredients




ears fresh sweet corn, in their husks
3 tablespoons unsalted butter, melted
About 1/2 cup Thick Cream or commercial sour cream mixed with a little milk or cream
1/3 cup crumbled Mexican queso anejo or queso fresco, or cheese like Parmesan, feta or farmer's cheese
About 1 tablespoon hot powdered chile



Recipe



1. Preliminaries. About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.

2. Grilling the corn. Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.

COOK'S NOTES
• The preliminary soaking keeps the outside from burning right off the bat and the inside damp enough to steam. First roasting in the husk penetrates the corn with leafy flavor, but the step is often omitted-especially with sweet corn.

• The meaty, nonsweet field corn used in Mexico can be prepared as directed; those who like no-nonsense eating will love the texture.

• Powdered chile de arbol is the cayenne of Mexico. My favorite choices, though, are powdered guajillo and New Mexico chile — they're less hot, so I can put more on.

• Start soaking and fire building an hour before serving. There is little else to do in advance; if you plan to have your charcoal fire going for a long time, you may complete the in-husk steaming well ahead of the final grilling.


Makes 6 servings.