This dish was a new one for us to try in the Kootenay Spice kitchen last weekend, and we are so happy we did! It is similar to a Mexican Elote, however we have tweaked it enough, that we don’t feel we can quite call it one!
You will want to make the jerk cream sauce and put the corn into water to soak about an hour ahead of lighting the grill.
This recipe is enough for 4 as a side and you will need:
2 ears of corn, in husks
2 tablespoons mayo
2 tablespoons sour cream
1 tablespoon soft cream cheese
½ tsp lemon juice
1 tablespoon Kootenay Jerk
1 tablespoon olive oil
½ cup fresh grated parmesan cheese
½ cup feta cheese, crumbled finely
To make the jerk cream sauce, blend the mayo, sour cream, cream cheese, lemon juice and Kootenay Jerk together in a small bowl. Seal and set aside in the refrigerator.
Place the corn in a sink or bowl, covered in water. Let soak about an hour.
Heat your grill to medium. Place the soaked corn (still in husks) on the grill for 20 minutes, flipping every 4-5 minutes. Remove from heat, let cool slightly and carefully remove the husks.
Gently oil the corn cobs and return to the grill. Cook another 20 minutes, flipping every 2-3 minutes until nicely toasted.
Let corn cobs cool. While they are cooling, grate the parmesan and crumble the feta (if you haven’t already). Sprinkle the blend of cheeses onto a flat surface.
Brush cobs generously with jerk cream sauce.
Roll the coated cobs in the cheese mixture.
Gently cut the cobs in half and enjoy your spicy, cheesy corn!