Instead of butter, this chile-lime corn is slathered with a creamy sauce that adds just the right amount of tang and spice.
17 Perfect Corn Recipes
Read article
Note*: When buying corn, look for bright green husks that are wrapped tightly around the ears. Pull back the husk an inch to see if neat rows of kernels adorn the tip. Pop a kernel with your thumbnail to see if it releases milky sap—if so, scoop it up! Reprinted with permission from Feast by Firelight, text and illustrations copyright ©2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Christina Holmes.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 5 min.
Cook time 8 min.
Ingredients
1 lime 3⁄4 cup finely crumbled feta 1⁄2 cup plain yogurt 1⁄4 cup Italian mayonnaise (see recipe below) 1 teaspoon red pepper flakes 6 ears corn (see Note*), shucked Olive oil for drizzling (optional) 1⁄4 cup finely chopped fresh cilantro For the mayonnaise: 1 cup olive oil 1 egg yolk 2 Tbsp freshly squeezed lemon juice 1⁄2 tsp kosher salt
How to make it
For the mayonnaise: In a blender, combine 1⁄4 cup of the olive oil, the egg yolk, lemon juice, and salt. Put the remaining 3⁄4 cup olive oil in a liquid measuring cup with a spout and get ready to meditate! With the blender on low speed, slowly drizzle in the oil in an extremely thin stream—this should take about 5 minutes. Once there is about 1⁄4 cup olive oil remaining in the measuring cup and the mayonnaise in the blender is visibly emulsified (thick and smooth in consistency), you can pick up your pouring speed. (If the final mayonnaise is too thick, thin it out with a little bit of warm water.) Store in an airtight container in the refrigerator for up to 1 month. For the corn: Finely grate the zest of the lime and set aside. Cut the lime into wedges and juice as many wedges as you need to yield 1 teaspoon lime juice. In a lidded jar or airtight container, combine the feta, yogurt, mayonnaise, red pepper flakes, lime zest, and lime juice and stir to mix. Seal the jar and then chill for up to 3 days. Pack the remaining lime wedges in a ziplock bag and chill for up to 3 days. Fire the grill or campfire to medium-high heat and position the grill grate 2 to 4 inches above the coals. Place the ears of corn over direct heat and, using tongs, rotate every 2 to 3 minutes until the ears are uniformly charred and the kernels bright yellow, 10 to 12 minutes. For a darker char, drizzle olive oil over the corn so it drips onto the coals and the flames jump up to lick the corn. Transfer the corn to a serving plate or baking sheet. Shake the feta mixture to reincorporate and then spread evenly over each ear of corn and sprinkle with the cilantro. Serve immediately with the lime wedges. This is the kind of finger food you just dig in to and get messy—you’ll have cheese on your face and corn in your teeth but it’s so good you’ll be grinning ear to ear.
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Instead of butter, this chile-lime corn is slathered with a creamy sauce that adds just the right amount of tang and spice.
17 Perfect Corn Recipes
Read article
Note*: When buying corn, look for bright green husks that are wrapped tightly around the ears. Pull back the husk an inch to see if neat rows of kernels adorn the tip. Pop a kernel with your thumbnail to see if it releases milky sap—if so, scoop it up!
17 Perfect Corn Recipes
Read article
17 Perfect Corn Recipes
Reprinted with permission from Feast by Firelight, text and illustrations copyright ©2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Christina Holmes.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 5 min.
Cook time 8 min.
Ingredients
1 lime 3⁄4 cup finely crumbled feta 1⁄2 cup plain yogurt 1⁄4 cup Italian mayonnaise (see recipe below) 1 teaspoon red pepper flakes 6 ears corn (see Note*), shucked Olive oil for drizzling (optional) 1⁄4 cup finely chopped fresh cilantro For the mayonnaise: 1 cup olive oil 1 egg yolk 2 Tbsp freshly squeezed lemon juice 1⁄2 tsp kosher salt
How to make it
For the mayonnaise: In a blender, combine 1⁄4 cup of the olive oil, the egg yolk, lemon juice, and salt. Put the remaining 3⁄4 cup olive oil in a liquid measuring cup with a spout and get ready to meditate! With the blender on low speed, slowly drizzle in the oil in an extremely thin stream—this should take about 5 minutes. Once there is about 1⁄4 cup olive oil remaining in the measuring cup and the mayonnaise in the blender is visibly emulsified (thick and smooth in consistency), you can pick up your pouring speed. (If the final mayonnaise is too thick, thin it out with a little bit of warm water.) Store in an airtight container in the refrigerator for up to 1 month. For the corn: Finely grate the zest of the lime and set aside. Cut the lime into wedges and juice as many wedges as you need to yield 1 teaspoon lime juice. In a lidded jar or airtight container, combine the feta, yogurt, mayonnaise, red pepper flakes, lime zest, and lime juice and stir to mix. Seal the jar and then chill for up to 3 days. Pack the remaining lime wedges in a ziplock bag and chill for up to 3 days. Fire the grill or campfire to medium-high heat and position the grill grate 2 to 4 inches above the coals. Place the ears of corn over direct heat and, using tongs, rotate every 2 to 3 minutes until the ears are uniformly charred and the kernels bright yellow, 10 to 12 minutes. For a darker char, drizzle olive oil over the corn so it drips onto the coals and the flames jump up to lick the corn. Transfer the corn to a serving plate or baking sheet. Shake the feta mixture to reincorporate and then spread evenly over each ear of corn and sprinkle with the cilantro. Serve immediately with the lime wedges. This is the kind of finger food you just dig in to and get messy—you’ll have cheese on your face and corn in your teeth but it’s so good you’ll be grinning ear to ear.
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Makes 6 servings
Prep time 5 min.
Cook time 8 min.
Ingredients
1 lime 3⁄4 cup finely crumbled feta 1⁄2 cup plain yogurt 1⁄4 cup Italian mayonnaise (see recipe below) 1 teaspoon red pepper flakes 6 ears corn (see Note*), shucked Olive oil for drizzling (optional) 1⁄4 cup finely chopped fresh cilantro For the mayonnaise: 1 cup olive oil 1 egg yolk 2 Tbsp freshly squeezed lemon juice 1⁄2 tsp kosher salt
How to make it
For the mayonnaise: In a blender, combine 1⁄4 cup of the olive oil, the egg yolk, lemon juice, and salt. Put the remaining 3⁄4 cup olive oil in a liquid measuring cup with a spout and get ready to meditate! With the blender on low speed, slowly drizzle in the oil in an extremely thin stream—this should take about 5 minutes. Once there is about 1⁄4 cup olive oil remaining in the measuring cup and the mayonnaise in the blender is visibly emulsified (thick and smooth in consistency), you can pick up your pouring speed. (If the final mayonnaise is too thick, thin it out with a little bit of warm water.) Store in an airtight container in the refrigerator for up to 1 month. For the corn: Finely grate the zest of the lime and set aside. Cut the lime into wedges and juice as many wedges as you need to yield 1 teaspoon lime juice. In a lidded jar or airtight container, combine the feta, yogurt, mayonnaise, red pepper flakes, lime zest, and lime juice and stir to mix. Seal the jar and then chill for up to 3 days. Pack the remaining lime wedges in a ziplock bag and chill for up to 3 days. Fire the grill or campfire to medium-high heat and position the grill grate 2 to 4 inches above the coals. Place the ears of corn over direct heat and, using tongs, rotate every 2 to 3 minutes until the ears are uniformly charred and the kernels bright yellow, 10 to 12 minutes. For a darker char, drizzle olive oil over the corn so it drips onto the coals and the flames jump up to lick the corn. Transfer the corn to a serving plate or baking sheet. Shake the feta mixture to reincorporate and then spread evenly over each ear of corn and sprinkle with the cilantro. Serve immediately with the lime wedges. This is the kind of finger food you just dig in to and get messy—you’ll have cheese on your face and corn in your teeth but it’s so good you’ll be grinning ear to ear.
Makes 6 servings
Prep time 5 min.
Cook time 8 min.
Prep time 5 min.
Cook time 8 min.
Prep time
5 min.
Cook time
8 min.
Ingredients
- 1 lime
- 3⁄4 cup finely crumbled feta
- 1⁄2 cup plain yogurt
- 1⁄4 cup Italian mayonnaise (see recipe below)
- 1 teaspoon red pepper flakes
- 6 ears corn (see Note*), shucked
- Olive oil for drizzling (optional)
- 1⁄4 cup finely chopped fresh cilantro
- For the mayonnaise:
- 1 cup olive oil
- 1 egg yolk
- 2 Tbsp freshly squeezed lemon juice
- 1⁄2 tsp kosher salt
How to make it
For the mayonnaise: In a blender, combine 1⁄4 cup of the olive oil, the egg yolk, lemon juice, and salt. Put the remaining 3⁄4 cup olive oil in a liquid measuring cup with a spout and get ready to meditate! With the blender on low speed, slowly drizzle in the oil in an extremely thin stream—this should take about 5 minutes. Once there is about 1⁄4 cup olive oil remaining in the measuring cup and the mayonnaise in the blender is visibly emulsified (thick and smooth in consistency), you can pick up your pouring speed. (If the final mayonnaise is too thick, thin it out with a little bit of warm water.) Store in an airtight container in the refrigerator for up to 1 month. For the corn: Finely grate the zest of the lime and set aside. Cut the lime into wedges and juice as many wedges as you need to yield 1 teaspoon lime juice. In a lidded jar or airtight container, combine the feta, yogurt, mayonnaise, red pepper flakes, lime zest, and lime juice and stir to mix. Seal the jar and then chill for up to 3 days. Pack the remaining lime wedges in a ziplock bag and chill for up to 3 days. Fire the grill or campfire to medium-high heat and position the grill grate 2 to 4 inches above the coals. Place the ears of corn over direct heat and, using tongs, rotate every 2 to 3 minutes until the ears are uniformly charred and the kernels bright yellow, 10 to 12 minutes. For a darker char, drizzle olive oil over the corn so it drips onto the coals and the flames jump up to lick the corn. Transfer the corn to a serving plate or baking sheet. Shake the feta mixture to reincorporate and then spread evenly over each ear of corn and sprinkle with the cilantro. Serve immediately with the lime wedges. This is the kind of finger food you just dig in to and get messy—you’ll have cheese on your face and corn in your teeth but it’s so good you’ll be grinning ear to ear.
For the mayonnaise: In a blender, combine 1⁄4 cup of the olive oil, the egg yolk, lemon juice, and salt. Put the remaining 3⁄4 cup olive oil in a liquid measuring cup with a spout and get ready to meditate! With the blender on low speed, slowly drizzle in the oil in an extremely thin stream—this should take about 5 minutes. Once there is about 1⁄4 cup olive oil remaining in the measuring cup and the mayonnaise in the blender is visibly emulsified (thick and smooth in consistency), you can pick up your pouring speed. (If the final mayonnaise is too thick, thin it out with a little bit of warm water.)
Store in an airtight container in the refrigerator for up to 1 month.
For the corn: Finely grate the zest of the lime and set aside. Cut the lime into wedges and juice as many wedges as you need to yield 1 teaspoon lime juice.
In a lidded jar or airtight container, combine the feta, yogurt, mayonnaise, red pepper flakes, lime zest, and lime juice and stir to mix. Seal the jar and then chill for up to 3 days. Pack the remaining lime wedges in a ziplock bag and chill for up to 3 days.
Fire the grill or campfire to medium-high heat and position the grill grate 2 to 4 inches above the coals.
Place the ears of corn over direct heat and, using tongs, rotate every 2 to 3 minutes until the ears are uniformly charred and the kernels bright yellow, 10 to 12 minutes. For a darker char, drizzle olive oil over the corn so it drips onto the coals and the flames jump up to lick the corn.
Transfer the corn to a serving plate or baking sheet. Shake the feta mixture to reincorporate and then spread evenly over each ear of corn and sprinkle with the cilantro.
Serve immediately with the lime wedges. This is the kind of finger food you just dig in to and get messy—you’ll have cheese on your face and corn in your teeth but it’s so good you’ll be grinning ear to ear.
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Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
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Class It Up With The International Mountains Whiskey Glasses
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Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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