I’d seen recipes for this form of corn on the cob for the last 7 or 8 years now, and though I very much wanted to make it, there was always some deal-breaker in terms of an ingredient(s) that were not available locally, usually the cheese. This recipe from the Cook’s Illustrated Summer Grilling Guide 2011
gave substitute ingredients that I could get , so I had no excuses left. I was making some ANDOUILLE & POBLANO QUESADILLAS
and I thought what better to accompany them then Mexican Grilled Corn? While I was at it I tried another trick I’d seen in Cook’s Illustrated and that was bringing the corn, plus sweetening it. It is off-season for corn here and the specimens I got were ones I wouldn’t have purchased otherwise. The corn was placed in water and salt, plus sugar for 8 hours before grilling. After coming out of the brine the corn was rolled in oil plus some chili powder & pepper. After direct grilling on high heat for 10 minutes the corn was removed from the grill and rubbed in the seasoning blend before serving. The brining had made the corn moist. I think it added some sugar flavor back in, but the seasoning blend was so spicy it was hard to tell. This corn was spicier than the quesadillas and I loved it, although it was also quite rich to. These were the type of thing I love eating once in a while but they are too rich and spicy to have all the time.