Grilled Fresh Corn in Spicy Lime Dressing, from Cuisine At Home, June 2008 issue.
Tonight Derk and I made this tasty little side dish to go with some honey-lime chicken we made. It comes from one of my very favorite food magazines called Cuisine At Home, and this was a real winner! It would be a nice side dish to any kind of Mexican or Southwestern kind of food. We decided that you could probably cook the corn on the stove if you don't have a grill, and we're not real big on super spicy flavor, so we omitted the jalapeno. We also used Cholula for the hot sauce/Tabasco, and that gave it just the right amount of kick. The flavors were really great, sweet corn with a nice spicy, kicky taste, with a hint of cilantro. We really liked it.
4 ears fresh sweet corn, shucked
2 tsp. vegetable oil
1 T fresh lime juice
1 T hot sauce or Tabasco (or Cholula)
1/4 C chopped fresh cilantro
2 tsp. jalapeno, seeded, minced (we omitted this)
1/2 tsp. sugar
salt and pepper to taste
Crumbled queso fresco (a Mexican cheese, could probably go with Pepper Jack or Monterrey Jack, but we also omitted this step too)
Preheat grill to medium.
Coat corn with oil and grill until lightly charred, turning frequently, 10-15 minutes.
Whisk lime juice, hot sauce, cilantro, jalapeno, sugar, salt, and pepper together in a bowl while corn grills. Allow corn to cool slightly, then slice kernels off cob and toss in dressing to coat. Garnish with cheese.
Makes 2 cups.