Now that the warm weather has arrived, I’ve easily been cooking half my weekly meals on the grill. And this fits right in with the culture here at Crossroads. On the day our company launched, we grilled hot dogs and burgers for everyone at the office on our picture-perfect rooftop deck!
My new favorite grilling recipe this summer has to be Cuban Corn on the Cob. It’s the perfect combination of textures and flavors. With crunchy, smoky corn hot off the grill, spicy sauce, salty cheese, savory cilantro and a squirt of my favorite flavor of all time – fresh lime – this dish is too good not to share. And I would never have discovered it without Crossroads! Last year when I was in NYC for a satellite media tour for one of our clients, I sampled this dish at a Cuban restaurant called Café Habana on the corner of Prince and Elizabeth St.
Sidebar: I highly recommend visiting this restaurant the next time you’re in New York City and looking for a quick, cheap bite, although you will be brushing elbows with quite a few hipsters at the bar. Can’t say I didn’t warn you.
The good news is, this recipe is quick, cheap and easy to re-create at home and uses quite a few ingredients that you probably already have on hand. And it’s a cinch for foodies and new cooks alike.
Here’s what you’ll need:
- Corn on the cob – I usually husk mine and wrap it in tinfoil before throwing it on the grill, but there’s no reason you can’t cook it in the husks or throw husked corn directly on the grill.
- Cotija cheese – This is a hard, salty and crumbly Mexican cheese made from cow’s milk.
- Cayenne pepper
- Fresh garlic
Here’s what you do:
Grill your corn about 30 minutes rotating a couple times so the corn is evenly cooked (and the husks are good and charred all around if you left them on the corn).
While the corn is grilling, prepare a sauce of mayo, fresh garlic, salt and cayenne pepper to taste (word of warning: since you’re putting your mouth directly on the sauce, too much cayenne will make your lips burnnnn). Crumble the cotija cheese and put it in a shallow dish at least as long as the corn. Chop up some cilantro and slice a lime or two.
When the corn is done, let it cool until you can handle it and remove tin foil and/or husks if necessary. While the corn is still warm, spread some mayo all over it, roll it in the cheese, sprinkle some cilantro on there and squirt it with lime. Enjoy!