Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.
There are pros and cons to living in the Midwest. Three seasons of the year challenge the crap out of our grilling efforts, yet summer presents us with one of my favorite grilling delicacies…sweet corn. Being part of the corn belt, we sure get our fair share of some of the finest sweet corn known to man. Between the local corn boil parties and the many corn festivals, I believe I have eaten every corn recipe ever created.
One of my favorite corn recipes comes not from the Midwest, but from Mexico. Mexican grilled corn on the cob, known as elote, is a common street vendor food and is usually served on a stick. It seems as if everything tastes better when served on a stick. If you can find Cotija or anejo cheese, that is the traditional cheese used by the Mexican street vendors. Otherwise, Parmesan or Romano cheese will work.
- 4 ears of fresh sweet corn
- 1 lime, quartered
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup mayonnaise
- cayenne pepper or chili powder
- salt to taste
- fresh cilantro, finely chopped (optional garnish)
- Peel back the husks from the ears of the corn, but don’t detach it. Under cool running water, rinse each ear and remove the silk. Pat dry.
- Replace the husks. Using a strip of the husk, tie the husks back around the corn.
- Prepare a medium hot grill and place the corn on the grill. Cook for about 20 minutes while turning every 5 minutes.
- Remove corn from the grill and pull back the husks. Using kitchen shears or a good set of scissors, cut the husks, but leave enough to serve as a handle.
- Return to the grill keeping the husk away from the fire. Cook a few minutes on each side. Continue to cook and rotate until the desired charred kernels are achieved.
- Remove each ear and squeeze the juice of one lime quarter on each. Slather with the mayonnaise. Sprinkle with the cayenne pepper or chili powder and then the Parmesan cheese. Garnish with cilantro, if desired.
- Serve with salt.