Meat the DCS Grill

MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

Mexican-Style

Grilled Corn

SERVES 6

If you can find queso fresco or Cotija, use either in place of

the Pecorino Romano. To make the corn spicier, add the

optional cayenne pepper.

1 ½ ounces Pecorino Romano cheese,

grated (¾ cup)

¼ cup mayonnaise

3 tablespoons sour cream

3 tablespoons minced fresh cilantro

4 teaspoons lime juice

1 garlic clove, minced

¾ teaspoon chili powder

¼ teaspoon pepper

¼ teaspoon cayenne pepper (optional)

4 teaspoons vegetable oil

¼ teaspoon salt

6 ears corn, husks and silk removed

1. Turn all burners to high, cover, and heat grill until

hot, about 15 minutes. Leave all burners on high.

2. Meanwhile, combine Pecorino, mayonnaise, sour

cream, cilantro, lime juice, garlic, ¼ teaspoon chili powder,

pepper, and cayenne, if using, in large bowl and set aside.

In second large bowl, combine oil, salt, and remaining ½

teaspoon chili powder. Add corn to oil mixture and toss

to coat evenly.

3. Clean and oil cooking grate. Place corn on grill

and cook covered until lightly charred on all sides, 7 to

12 minutes, turning as needed. Place corn in bowl with

Pecorino mixture, toss to coat evenly, and serve.