Having just eaten street corn in Guatemala; grilled corn on the cob with lemon and salt. I wanted to see how America’s Test Kitchen version of would compare, though obviously they are very different recipes.
Here is Cook’s Illustrated recipe for Mexican Grilled Corn. While the ingredient list is long, most are already in your kitchen. The only extra ingredient I had to buy was a 69-cent bunch of cilantro, and a 25-cent lime.
First I grilled the corn over high heat (without husk) using 6 quarts of charcoal for 10-minutes, then slathered them with the spicy/cheesy sauce. The verdict: Chris Kimball wins again. 4-1/2 stars for Chris Kimball compared to 4-starts for Guatemala version.
- The recipe calls for using two large bowls; but the curves of the bowl make them useless no matter their size. You are better off using flat plates (or Pyrex pans) in which you can roll the ears.
- I didn’t buy the Romano cheese and just substituted plain old Kraft Parmesan cheese. It probably lost something, but still tasted perfectly blended.
- Lighting 6-quarts of charcoal just for corn seemed wasteful, so I also barbecued burgers to round out our dinner. Not a problem because this is intended as a side dish. The only drawback was that the corn was ready 20 minutes before the burgers.
Rating: 4-1/2 stars.
Cost: $2.75 for three ears.
How much work? Low/Medium.
How big of a mess? Low/Medium.
Start time 6:00 PM. Done cooling at 7:00 PM.