1 week ago
Thursday, September 16, 2010
I needed to come up with a simple recipe to teach Danny how to grill. It was then when I remembered the good times I had in Guatemala City eating Crazy Corn. Vendors in the Central Park grill the corn in the cob and then add anything you want: Lemon, mayo, mustard, chilli, ketchup and top it off with cheese. They are AMAZING! To make mine low-fat, I substituted the mayo for sour cream.
4 Corn in the cob
Olive oil to drizzle
1 tbs sour cream
1 tsp mustard
1 tsp ketchup
½ cup Parmesan or Romano cheese
Preheat the grill at medium temperature.
Mix the sour cream, mustard, and ketchup in a small bowl and set aside.
Peel the corn and save some of the husk for serving.
Drizzle the corn with olive oil and grill for about 10-15 minutes on low to medium heat, rotating them to avoid burning.
Remove from the grill and brush the sour cream paste.
Sprinkle generously with cheese.