Grilling in the South is definitely a trademark of Southern hospitality dining. The milder climate lends an opportunity for the locals to make grilling at least a three season activity. So since we have a lot of grilling here, there is always a search for new ideas to make it different- but still easy and savory.
One of our favorite recipes is an adaptation of Mexican Street Corn. This classic, tasty corn is a grilled corn in a creamy cheese sauce that is seasoned with chilies, garlic, cilantro and lime. There is no need to head south of the border to get this delicious treat for your next barbeque. This is our spin on the Mexican street corn- Southern Style.
1/4 cup finely chopped cilantro
1/4 cup sour cream
1/4 cup mayonnaise
1/2 finely crumbled feta cheese (most Mexican street corn recipes say cotija)
1 clove minced garlic
1/4 teaspoon cayenne pepper
4 ears of corn on the cob (remove the husk)
1 tablespoon vegetable oil
1 lime cut in wedges
Mix cilantro, sour cream, mayonnaise, cheese, garlic, and cayenne together in a large bowl. Brush the corn with vegetable oil ensuring a light coat covers the corn. Place corn on the grill with high heat and rotate periodically with tongs. Cook about 10-12 minutes total until cooked on all sides with and spotted with grill marks/char. Remove corn and place in the bowl with the cheese mixture. Use a spoon spatula or spoon to coat all sides of each piece of corn. Plate and serve immediately sprinkled to taste with additional cayenne and lime juice.
Best Street Corn in the DMV
This is a sassy place of a two-level Mexican eatery with bright colors and a rooftop terrace covered by a skylight. It has the perfect summer feel, with chairs outside, vibrant colors and industrial decor.
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