Grilled Mexican Creamy Corn
8 ears sweet corn in husks
¼ cup The Olive Oil Experience Extra Virgin Olive Oil*
½ cup butter, at room temperature
½ cup mayonnaise
½ cup grated Parmesan Cheese or Queso Fresco
3 scallions, white and green parts, thinly sliced on the diagonal
3 tablespoons minced cilantro (or parsley)
¼ to ½ teaspoon cayenne pepper or to taste
½ teaspoon salt or to taste
¼ teaspoon ground black pepper or to taste
Zest of one lime
Juice of one or two limes or to taste
Preheat grill a medium temperature with glowing coals.
Pull back husks on the corn (leave husks attached) and remove silks, replace the husks. Completely emerge ears of corn into a water bath and soak for 15 minutes. Make sure all ears are covered.
Remove corn from water, pull down husks again and brush the kernels with the olive oil, replace husks.
Over direct heat, grill corn for 5 minutes turning regularly to slightly char all sides. Remove to indirect heat, close lid and grill for 10 more minutes.
Meanwhile in a bowl, mix together butter, mayonnaise, cheese, scallions, cilantro or parsley, cayenne, salt, black pepper and lime zest until well blended. Set aside.
When corn is finished grilling, remove husks carefully (corn will be hot) and cut off kernels into a large bowl.
Add butter mixture to corn and stir well.
Sprinkle with lime juice and additional cilantro (if desired) and serve!
*You could also use a spicy olive oil available from The Olive Oil Experience, too!