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Grilled Corn Cobettes with a Trio of Toppings CLINTON KELLY, CARLA HALL

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A tasty side dish to whip up this summer!

ingredients
GRILLED CORN COBETTES WITH A TRIO OF TOPPINGS
6 ears of corn (shucked, rinsed, quartered widthwise)
GRILLED TOMATO AND GARLIC:
2 large ripe vine tomatoes (cut in half, widthwise)
1 head garlic (cut in half, widthwise)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper (to taste)
LIME AND SCALLION BUTTER:
1 stick unsalted butter (room temperature)
1 lime (zested and juiced)
4 scallions (finely chopped)
Kosher salt and freshly ground black pepper (to taste)
CREAMY FETA TOPPING:
1 cup sour cream
1/2 cup feta (crumbled)
1 teaspoon cayenne pepper
1/4 cup cilantro leaves and stems (chopped)

directions
Preheat the grill to medium-high heat. Place the quartered corn on the grill, cook until charred, turning every 3-4 minutes. Once charred, transfer to a platter. Customize your corn topping. Rub the corn with garlic and then with the cut-side of the tomato or spread the butter or feta toppings onto the cobs to serve. You can also remove the kernels from the grilled corn to serve as a corn salad mixed with the toppings.
For the Grilled Tomato and Garlic: Drizzle the tomato halves and garlic with olive oil. Season with salt and pepper. Place on preheated grill. Cook the tomato for 5-7 minutes, until slighty softened and juicy. Cook the garlic for 8-10 minutes, or until slightly charred.
For the Lime and Scallion Butter: In a medium bowl, add the butter, zest and juice of a lime and scallions. Season with salt and pepper. Mix until combined.
For the Creamy Feta Topping: In a medium bowl, add the sour cream, feta, cayenne and cilantro. Mix until combined.
Tip: Make the toppings in advance. Grill the corn right before the party and let your guests customize their corn!

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