INGREDIENTS:

  • 4-6 ears of corn in the husks
  • Salt and pepper
  • Green chile
  • Sour cream or cream cheese
  • Emeril’s Creole Seasoning

DIRECTIONS:

Soak corn, leaving it in the husk (simply removing any exposed tassels) in cold water for approximately 15 minutes in a large pot or bucket, if time permits, but this step can be omitted if the corn is very fresh and the husks moist.  Preheat grill to high.  Place the corn on the hot grill.  Tender in about 30 minutes (test one to see, but the husks will generally be blackened nearly throughout).

The husks will blacken and you may need to spray with water to reduce flames.  I use high heat on my grill, but if you have a really hot grill, you may need to reduce the heat or reduce the cooking time.  They are usually done when the husks are nearly burned all the way around.  Then shuck the corn, I use rubber gloves or paper towels, as they are hot.  Cut corn away from the cob with a sharp knife on a cutting board.  Mix corn with diced green chilies to taste.  Add some sour cream to coat and heat in a small pan to combine.  Salt and pepper to taste.  Add some Emeril’s Essence Creole Seasoning to taste.

[ALTERNATE OVEN METHOD – If it’s too cold to grill, you can roast 30-40 minutes at 350F, but why are you buying corn if it is cold outside, as it is probably out of season?]

VARIATION-MEXICAN STYLE CORN ON THE COB WITH LIME, ANCHO AND QUESO FRESCO

Grill the corn as described above, cut from the cob and toss with 4 T. melted butter, 4 T. fresh cilantro, 1 t. fresh lime juice, salt, pepper, and pinch of ancho chile powder and pinch of chipotle chili powder.