Grilled Corn with Cayenne and Cheese
Dress up grilled corn with cayenne-spiced sour cream and grated cheese.
Source: Martha Stewart Living, July 2003
- 8 ears of corn
- 1 cup sour cream or creme fraiche
- 1/8 teaspoon cayenne pepper
- 2 cups dry, aged cheese, such as Jack or Asiago
Heat grill to medium-high. Place sour cream or creme fraiche in a small bowl and sprinkle with cayenne pepper; set aside. Grate cheese into a small bowl; set aside. Grill 8 ears of corn until tender, about 15 minutes, turning frequently.
Remove from grill; when cool enough to handle, pull back husks and remove silk. Brush corn with sour cream, and roll in cheese.