Grilled Cheese With Corn Recipes

PARMESAN ROASTED CORN ON THE COB

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
• Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

GRILLED CORN WITH GARLIC AND PARMESAN CHEESE

Steps:

• Pre-heat grill or bbq for direct grilling.
• In a medium saucepan (over medium heat, or straight on the grill), melt butter. Add garlic and cook until soft and fragrant, 30 seconds to 1 minute. Do not burn garlic. Remove mixture from heat.Add Worcestershire and stir mixture to combine.
• Brush corn with butter mixture. Season corn with salt and pepper
• Over high heat, grill corn for about 10 minutes, rotating occasionally until each side of the corn is cooked and slightly charred.Before serving, top corn with grated Parmesan cheese and parsley.

GRILLED CHEESE WITH CORN

Steps:

• Cut the kernels off 1 ear of corn. Grate 1 small zucchini, then squeeze dry in a kitchen towel. Toss the corn, zucchini, 1/2 cup sliced cherry tomatoes, 2 sliced scallions, 1/2 teaspoon kosher salt and a few grinds of pepper in a large bowl. Add 2 cups grated Colby jack cheese; toss. Divide among 4 slices white bread and top each with another slice of bread; press to adhere. Lightly butter the outsides of the sandwiches. Grill over medium-low heat, rotating as needed, until well marked and the cheese melts, 3 to 5 minutes per side.

GRILLED CORN WITH GARLIC MAYO & GRATED CHEESE

Steps:

• Boil the corn cobs for 5 mins. Leave in the water until you're ready to grill them. Mix the garlic and mayonnaise in a small bowl. Just before barbecuing, remove the cobs from the pan, pat dry and rub the mayonnaise into each one.
• Season the cobs and grill them until marks appear, about 5 mins. Remove and scatter over the Parmesan and coriander. Squeeze lime over to serve.

GRILLED MEXICAN STREET CORN RECIPE

Steps:

• Preheat the broiler to high and place a rack at the top of the oven, 3 to 4 inches under the broiler.
• Shuck the ears of corn, removing any hairy fibers.
• Brush the corn on all sides with vegetable oil, then sprinkle with salt and pepper. Arrange on a foil-lined sheet pan.
• Broil for 12 to 16 minutes, rotating halfway through, until kernels are shiny and plump and tops are beginning to char on each side.
• In the meantime, mix together the crema, mayonnaise, lime juice, cheese, cilantro, and chili powder in a small bowl.
• Once the corn is cooked through and charred on top, remove it from the oven. Brush a generous amount of the crema mixture onto each cob, then sprinkle with cilantro and cotija. Sprinkle a pinch of Tajín on each cob and serve with lime wedges.