Grilled Corn on the Cob
My apologies for the picture not being pretty but I have a valid reason! This corn tastes so good that I had a hard time keeping the freshly grilled and slathered corn on the plate long enough to be photographed 🙂
In India, especially in the monsoon season, the warm aroma of the freshly grilled corn on the cob sold at street corners, beckoned us. The rub typically was salt and chili powder rubbed down with lemon wedges. Here in America, I love the super sweet, bi- colored, fresh corn available in the summer markets. This is my take on the simple rub I liked in India. Grilled corn with this creamy , cheesy, tangy, spicy, sweet and salty spread is simply addictive! The cheese melts as it is spread over the warm corn making it lip smacking good! You will know what I mean when you sink your teeth into it.Do let me know how you like the taste!
- 1 (0.67 oz.) triangle of soft Pepper Jack cheese wedge, such as Sonoma Jacks gourmet cheese wedges (see pic)
- 1 teaspoon mayonnaise
- 1 teaspoon sour cream
- 1 teaspoon brown sugar
- 1/4 teaspoon cumin seed powder (cumin and corn go very well together)
- 1/4 teaspoon red chili powder. (The cheese has some kick to it,so if you don’t want the mixture spicy, you may skip the chili powder)
- squeeze of lime juice-about 1 teaspoon
- sea salt to taste
- 4 ears of corn, shucked
- In a bowl, combine the cheese wedge, mayonnaise, sour cream, brown sugar, cumin seed powder, chili powder (if using), lime juice and sea salt. Using a fork to combine, mash the cheese wedge into small chunks and blend the mixture.
- Grill the corn. Slather the spread on the warm corn. Enjoy!!