Chef Jens Dahlmann
Local corn is at peak flavor and supply from July through September. Eating it steamed or boiled straight off the cob—maybe with a little butter and salt—is an easy way to enjoy the sweet, juicy kernels. But grilling the ears and topping them with crema and grated cheese turns the cooked corn into a special dish with a Latin accent.
4 ears of corn
½ cup sour cream
2 tbsp. heavy cream
Pinch of salt
4 tbsp. grated Parmesan cheese
1 tsp. paprika
1. Select corn with a moist stem and glossy, pale yellow silk. Pull back the husk to form a handle for the finished grilled ears.
2. Place ears of corn on the grill over low heat. Cook corn for 15 to 20 minutes, giving ears a quarter turn every 4 to 5 minutes.
3. Meanwhile, in small bowl, combine sour cream, heavy cream and salt for the crema; set aside. In another small bowl, combine Parmesan cheese and paprika, set aside.
4. Remove corn from grill; brush with crema and sprinkle with Parmesan mixture. Serve hot.