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Corn on the cob

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ncdiver46
ncdiver46 Posts: 4
edited October 2012 in EggHead Forum

I attended my first Eggfest yeasterday and had a very good time!! I would really like the recipe for the Mayo spread used on the corn on the cob by the 57th restaurant group. They consistently had the longest line for a reason.....That was some good stuff!!!! Thanks

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  • Mickey
    Mickey Posts: 19,674
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    Can't help you with the recipe but after cooking with and w/o husks, with spreads of all kinds. With butter and with oil. We have went back to basic of clean off husk and s&p only on the grill direct for corn on the cob. Very easy and very good (imo)....
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • jlsm
    jlsm Posts: 1,011
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    Look up recipes for Mexican grilled corn on the cob. Lime juice, chipolte and mayo generally are the key ingredients. Very mild white cheese is often put on top.

    *******
    Owner of a large and a beloved mini in Philadelphia
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  • billyray
    billyray Posts: 1,275
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    From Food Network


    • 8 ears corn
    • 4 fresh limes, quartered
    • Garlic butter, recipe follows
    • 1/2 cup grated cotija cheese
    • 2 tablespoons chopped chives, for garnish

    Directions


    Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

    Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.


    Garlic Butter:


    • 2 sticks unsalted butter, slightly softened
    • 8 cloves garlic, peeled and coarsely chopped
    • 1/4 habanero pepper, seeded
    • 1/4 bunch fresh chives
    • Salt and freshly ground black pepper

    Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • bethg212
    bethg212 Posts: 45
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    We were there too. The mayo was mayo, lime, cilantro and jalapeños. Don't know the measurements. HTH!
    Beth Hardeeville, South Carolina
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  • bethg212
    bethg212 Posts: 45
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    Grilled first then rolled in mayo sauce and then Parmesan cheese. Sorry forgot that part.
    Beth Hardeeville, South Carolina
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