Sep 26, 2019

Fall Is Here… Roast Some Corn On The Egg

Two grilled corn cobs garnished with herbs sit on brown paper on a wooden table. A small wooden bowl of coarse salt and some parsley leaves are in the background.

MIDWOOD STREET CORN

Chef Matt Berry shares his recipe for street corn.

Grilled corn and BBQ ribs on a wooden platter with a drink, next to a bowl of salad. A Big Green Egg grill is in the background.

Ingredients Print
4 ears of sweet summer corn
4 tbsp mayonnaise
4 tbsp queso fresco
2 tbsp preferred chili-based seasoning
1 lime cut into small wedges
Instructions
Set the EGG for direct cooking without a convEGGtor at 350°F.

Shuck corn down to last layer of the husk and soak in water for 1 hour to saturate and prevent burning.

Place corn on grates and cook for approximately 15 minutes (the fresher the corn, the less time this will take). Rotate ears to cook evenly on all sides. Retrieve corn and shuck final layer when cool enough to touch.

Slather kernels with mayo and roll corn in crumbled queso fresco. Shake seasoning of choice over all sides of each ear of corn. Squeeze fresh lime to taste. Serve immediately.