IHCC: Turn on the Grill

Summer is my busiest time at work.  This summer is proving to be busier than ever.  We've had more people register for the Summer Reading Program in the past three days than we usually have in an entire summer.  Our Summer Story Time kickoff was so well attended, we had to scramble for extra craft materials.

And we thought we over-planned.

It's been overwhelming for our little library branch.  As in come home, hope that someone else cooked (he did), and fall asleep playing Yahtzee with the fam.  Even after a cup of coffee.  But we're excited to have such huge community involvement.  Particularly amazed by the number of teens who have registered this year.

It's also been dang hot here.  Upper 90s hot.  Busy + hot = break out the grill.  Because it keeps the heat out of the house and dinner's ready in no time.

Although it's probably just the change of scenery talkin'.

A couple of weeks ago, I spied with my little eye the first corn of summer.  I checked over both shoulders, then peeled back some of the husks and gave a few kernels the ole fingernail poke test.  Pronounced them grillable.

Charcoal-Grilled Corn w/ Cream, Cheese, and Chile from Authentic Mexican by Rick Bayless

We've never had grilled corn like this and were pleased with the results.  In the introduction to the recipe, Bayless mentions squeezing lime over the corn before serving.  I'd recommend doing that--it was my favorite part.  For the sake of laziness easy serving, I mixed the cream and cheese together.

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Charcoal-Grilled Corn w/ Cream, Cheese, and Chile
from Authentic Mexican by Rick Bayless


6 ears fresh sweet corn, in their husks
3 tablespoons unsalted butter, melted
About 1/2 cup Thick Cream or commercial sour cream mixed with a little milk or cream
1/3 cup crumbled Mexican queso anejo or queso fresco, or cheese like Parmesan, feta or farmer's cheese
About 1 tablespoon hot powdered chile

Preliminaries. About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.


Grilling the corn. Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.

Check out more grillin' with Rick at I Heart Cooking Clubs



Also linking with

Food on Friday: Corn @ Carole's Chatter

Cookbook Sundays @ Couscous & Consciousness