TFF ~ Grilled Corn on the Cob

Nothing goes with BBQ’d ribs like corm on the cob…unless it’s Tyler Florence’s Grilled Corn on the Cob! Grilled over either hot coals, a gas grill or using a stove-top grill pan, Tyler’s recipe is out-of-this-world good.

Not only does it feed the eyes with the bright colors, it feeds the sense of smell with the slightly smoky aroma that wafts up from the grill. Lastly this recipe tantalizes the taste buds. The sauce cloaks the creamy sweet corn with more creaminess, the deep musky flavor of the chiles and the tang of lime juice. We were sorry there was only one ear of corn each this time!

The ingredients are simple…fresh corn, mayonnaise, sour cream, chile powder, parmesan cheese and fresh chives.  Our mise en place was easy to put together while the corn was grilling.  Since the corn takes about 20 minutes to cook, I started it while I was letting my ribs rest to redistribute the juices.  I used my grill pan, and everything went exactly as the recipe stated.

I found several versions of this recipe on-line.  Food Network has one that calls for 12 ears of corn.  That’s a lot for two people, even though I was ready with the math to reduce the recipe.  Then I ran across an article in the San Francisco Chronicle for the same dish, but in a lesser quantity…4 ears of corn.  The recipes differ by the addition of lime zest, which is not included in this recipe.  I know I’m going to fix these again, so you can be sure I’ll post an update of how the lime zest affects the outcome.  In the meanwhile, why not try this one yourself?  I wouldn’t hesitate putting this out for company either.  Treat it like Tried and True! It’s that easy and that yummy!