For me, you can’t have a Fourth of July celebration without firing up the grill and having a cookout with family and friends. My favorite type of cookout involves a huge taco spread. The proteins change from year to year, sometimes I do whole grilled fish or slow cooked goat, but I always do carne asada. I also like to grill vegetables, depending on what looks good at my local farmer’s market; my favorite side dish is Roasted Corn with Crema Mexicana and Queso Fresco, recipe below. It’s easy, delicious and definitely a crowd pleaser!
For those of you who aren’t as familiar with grilling, here are a few tips to help:
Oil your product, not your grill. This is a mistake I see over and over again. People oil their grill, to ensure that the food doesn’t stick, but that can impart an acrid smell and taste. Oiling your product helps in a couple ways: it keeps your meats from sticking to the grill, it helps your seasoning adhere to the protein, and it gives you those nice grill marks.
Experiment grilling with different foods. Vegetables, like asparagus and corn, gain a nice smoky flavor when grilled and it brings out the sugars in fruits creating an amazing caramelization. Some of my other grilled favorites are romaine hearts for salads and pineapple.
Always let the finished product rest, especially meats. I know you’re hungry and ready to get to the good part (the eating) but giving it a few minutes allows for the juices to redistribute resulting in a more flavorful bite. Trust me, it’s worth it.
Hope everyone has a fun and safe holiday weekend! And if you’re in New York, don’t forget to catch the fireworks over the East River!
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HOW TO MAKE IT
- Prepare grill. Gently pull back husks on corn and remove silk-like threads. Spread about 1 tablespoon butter evenly on each cob. Season to taste. Wrap each ear tightly with aluminum foil and place each cob on the grill, turning every 5 minutes. Grill for 25-30 minutes. Remove corn from foil during the last 10 minutes of cooking. Grill marks look great and they give a nice smoky flavor to the corn.
- To serve: pour Crema Mexicana generously over the corn and sprinkle with Queso Fresco cheese.