Mexican Street Corn
This Australian spin on a Mexican street corn recipe was cooked on Dipper’s Backyard BBQ Wars Episode 1.
The corn is grilled over the coals to get a char then wrapped in foil with a homemade cheese spread before serving.
I is a great balance between spicy, sweet and cheesy. It is perfect to eat as a snack or serve as a side at your next backyard barbecue.
4 ears corn, husk on
1/2 cup sour cream
1/2 cup cream cheese
1 tablespoon sugar
cayenne pepper, to taste
salt and pepper, to taste
1 teaspoon finely diced jalapeño peppers
1/2 cup finely grated (shredded) Parmesan cheese
Prepare the grill with a direct hot zone and cool zone.
Soak or dip the corn with its husk still on in water then place directly over the heat. The water helps create steam to cook the corn while the husk absorbs the direct heat charring but protecting the corn inside. Cook for 10 minutes.
Mix together the sour cream, cream cheese, sugar, cayenne, salt and pepper until really smooth. Stir through the jalapeño peppers and Parmesan cheese. Let sit to combine the flavours.
Lay out a sheet of foil then remove the husk from the top half of the corn to expose the yellow kennels, cover with a quarter of the corn smear. Wrap the corn tightly in the foil. Repeat until all four cobs of corn are wrapped.
Return the wrapped corn to the cool side of the grill and leave for 5 minutes or until the smear has melted into the corn.