Years ago, there was a food vendor at the PA wine festival called "Aw Shucks" that sold grilled ear corn slathered with a delicious mixture of cheese, mayo, sour cream, fresh cilantro and spices. Since they didn't share their recipe, I reconstructed it from my taste memory. It's a great side dish with grilled meats or steamed crabs, although it could almost be a meal all by itself! Enjoy!
Ingredients:
1/4 cup mayonnaise (I use Duke's)
1/4 cup sour cream
1/2 cup finely crumbled feta cheese, plus some additional to add at the table
1/2 tsp each chili powder and Old Bay Seasoning mixed together (also, make some to use at the table)
1 medium clove garlic, finely minced (about 1 teaspoon)
1/4 cup finely chopped fresh cilantro 4 ears shucked corn
2-3 Tbs butter, melted
1 lime, cut into wedges
Directions:
Light a chimney full of charcoal. When the charcoal is lit, build a two-stage fire by spreading most of the coals evenly over half of the grill and just a few coals on the other half. Set the grill grate in place, close the lid and allow the grill to preheat for about 5 minutes. While the grill is heating, combine the mayo, sour cream, cheese, chili powder, Old Bay, minced garlic, and chopped cilantro in a large bowl. Stir until mixed well and set aside. Place the shucked ears of corn in a one-gallon Ziploc bag and microwave them on high for about 3-4 minutes to partially cook them. Uncover the grill and using tongs, brush the grates with a folded paper towel dipped in vegetable oil to both clean them and keep the corn from sticking. Brush the microwaved ears of corn with melted butter and then place them on the hot side of the grill. Rotate the ears occasionally and move them to the cool side of the grill (as needed,) until they are slightly and evenly charred on all sides (about 8 minutes total.) Transfer the grilled corn to a shallow bowl and slather the ears with the Feta cheese mixture, using a large spoon or spatula to evenly coat the ears on all sides. Sprinkle with Parmesan cheese, some additional chili powder and Old Bay, if desired, and garnish with some cilantro. Serve immediately with sliced lime wedges to squeeze over the corn.
