Sweet Corn on the Grill
by Country Spoon
With sweet corn still in season, skip the boiling water and try it on the grill for a new taste. Hold on the butter and spread on an all-American style aioli made from simple condiments and top with salty cheddar cheese.
Sweet Corn on the Grill:
6 – 12 ears of sweet corn
1/4 c. dijon mustard
1/4 c. ketchup
1/4 c. mayonnaise
3/4 c. sharp cheddar cheese – finely shredded
freshly cracked black pepper – to taste
Preheat BBQ grill to a medium high flame. Shuck corn and spray each ear with cooking spray. I like to use olive oil spray. Lay each ear down on grill and shut the grill lid. Let grill for about 10 to 15 minutes. Flip ears and rotate their placement on the grill for even cooking then grill for an additional 10 to 15 minutes until kernels are browned and slightly blackened in areas.
While the corn is grilling, combine mustard, ketchup and mayonnaise in a small bowl to make an all-American style aioli. This may sound unappealing, but just trust me on this one – it is good. Shred cheddar cheese and set aside. Once the corn is finished grilling, remove from grill and transfer to a large plate. Spread the all-American aioli onto the warm grilled ears with a brush and top with cheddar cheese. Season with pepper if desired and serve immediately for the best taste.