PEEL CORN HUSKS BACK, but do not remove; remove silks. Pull
husks back around ears and secure with Aluminum Foil ropes.
PLACE EARS in one or two very large pots of water to submerge ears
in cold water. Soak corn for 60 minutes. Drain.
GRILL CORN, uncovered, over medium heat 25 to 30 minutes or until
corn kernels are tender, turning and rearranging the ears
occasionally.
COOL SLIGHTLY, Peel back corn husks. If desired, tie husks with
strips of husk. Serve with salt and pepper and Cotija Serrano butter.
Sprinkle with extra Cotija cheese and cilantro.
Originally Submitted
7/21/2019
0 Out of 5 from
0 reviews
You can add this Jalapeno Street Corn recipe to your own private DesktopCookbook.