Fresh-picked sweet corn is a big thing in Maryland in the summer. Here is my homespun version of Mexican street corn that brings in local Bay flavors.
—KRISTIE SCHLEY SEVERNA PARK, MD
PREP: 25 MIN. • GRILL: 10 MIN. • MAKES: 2 DOZEN
8 medium ears sweet corn, husks removed
2 tablespoons canola oil
1 1/2 cups mayonnaise
1 1/2 teaspoons garlic powder
1/4 teaspoon freshly ground pepper
24 corncob holders
2 cups crumbled feta cheese
2 tablespoons seafood seasoning
1/4 cup minced fresh cilantro
Lime wedges, optional
1. Brush all sides of corn with oil. Grill, covered, over medium heat 10-12 minutes or until tender and lightly browned, turning occasionally. Remove from grill; cool slightly.
2. Meanwhile, in a small bowl, mix the mayonnaise, garlic powder and pepper. Cut each ear of corn into thirds. Insert one corncob holder into each piece. Spread the corn with the mayonnaise mixture; sprinkle with the cheese, seafood seasoning and cilantro. If desired, serve with lime wedges.