Grilled Corn with Lime and Cheese served with Balsamic Marinated Skirt Steak.
"Grilled Corn with Lime and Cheese." It sounds fabulous, doesn't it? And there are elements that are good: kernels of fresh corn, sugars caramelized by high flame. The tart yet fresh juice from a good lime. The subtle heat from a dusting of chili powder has its place, too.
But I don't care for mayo dressing (yes, mayo) or the feta cheese. I like these ingredients separately, but together, they don't work for me.
I'm thinking, however, that grilled corn slathered in a lime-garlic or lime-chili butter would be great. And I'd like to try that with a sprinkling of finely grated cheddar or Monterrey jack cheese.
But not mayo and feta.
Grilled Corn with Lime and Cheese (cooking method slightly adapted)
4 ears of corn
2 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1/8 teaspoon chili powder
2 ounces finely grated feta cheese
Heat grill to medium. Remove corn husks and wrap cobs in aluminum foil. Cover and cook, turning occasionally, until kernels are tender, 15-20 minutes.
Combine reduced-fat mayonnaise, lime juice, and chili powder. Place cooked corn directly on grill for a bit of charring, if desired. Brush dressing on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.