Fire-Grilled Corn on the Cob

Day PartLunch
Menu PartSide Dish
Cuisine TypeLatin

Chef Jens Dahlmann
LongHorn Steakhouse
Orlando, Fla.

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.

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