Charred and Raw Corn with Goat Cheese

We made this as a side dish today served alongside vegetarian BLT's and grilled asparagus. The acidity from the lime helped cut through the sweetness of the corn. I made several substitutions to work with what we already had in our kitchen, and it seemed to work nicely.

It's probably easiest to grill the corn whole, Dave decided to cut it in half and then it was more difficult to take the kernels off the cob.

Slightly adapted from Bon Appetit

-4 ears of corn, husked
-1 large shallot, thinly sliced into rings
-¼ cup fresh lime juice
-Kosher salt and freshly ground black pepper
-1 tablespoon olive oil
-2 oz. goat cheese, crumbled
-4 tablespoons of lime basil
-Hot pepper flakes
-Cooking spray

Prepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, hot pepper flakes, olive oil, and lime juice in a large bowl; season with salt and pepper and set aside.

Spray the remaining 3 ears of corn with cooking spray and season with paprika. Then grill, turning occasionally, until very tender and charred in spots, 10–12 minutes. Let cool.

Cut kernels from cobs and add to reserved corn mixture along with cheese and lime basil. Season with salt and pepper to taste.


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