I’m kind of obsessed with corn lately. Can you tell? Corn is so delicious and perfect right now, that I could just eat that for dinner and be completely content. I thought this skewered spicy garlic and cheese grilled corn recipe would be perfect to share because Labor Day is right around the corner. It’s like the official holiday that “ends” summer, and it’s time to get our picnic on! This recipe is perfect for a picnic for many reasons that I will get into in a moment, but even better, it’s super delicious, addicting and one of my favorite new ways to serve corn!
I think it has been proven that food is just so much better when it is served on a stick. I have problems with corn on the cob and serving it to a large number of people. I never have enough of those little corn “handle thingies” to go around, and most people don’t like the mess.
This is where a skewer comes in handy. Not only that, but you can cut the corn up into pieces and serve more people with smaller bites!
I love small food…
Almost as much as I love food served on a stick. ;)
This corn on the cob is super simple.
You skewer them, which takes all of 3 seconds and then grill them until brown.
You then layer on a small amount of mayo (you may use low-fat if you wish), and then roll it around in a concoction made up of crumbled goat cheese, minced garlic and jalapeño, and the necessary spices and herbs to compliment it.
It will fly off of the table and your guests will just love it!
Beer: La Cumbre Brewing Co’s A Slice of Hefen
Brewery: La Cumbre Brewing Co
Alcohol Content: 5.4%
Description: I don’t normal gravitate towards Hefeweizens. They have to be pretty special for me to actually enjoy one, and let me just tell you, La Cumbre Brewing Co’s A Slice of Hefen is pretty special. I really wanted the perfect summer brew for this beer pairing. I pair with pale ales often during the summer, and I just didn’t think that a pale ale would do the trick with this recipe. A Slice of Hefen is so true to it’s name. It’s literally a “slice of heaven.” It has everything you crave in a Hefeweizen. It has the perfect amount of banana notes. It has hints of vanilla and it pairs very well with light summer dishes. It also compliments the spice going on in this skewered corn on the cob, and takes it up a couple of notches in flavor. La Cumbre is one of my new favorites breweries. They have just started distributing to portions of Colorado, and this has totally made my summer!
Well, I seem to be on track with this whole new 5-day-a-week posting thing. I’d say that I accomplished something big this week! I hope you all have a great weekend, and I will see you all on Sunday!
- 3 corn on the cob cleaned and cut into thirds
- 1/4 cup mayonnaise
- 8 ounces goat cheese crumbled
- 6 cloves of garlic finely minced
- 2 jalapeños seeds and stem removed, finely minced
- 1 teaspoon smoked paprika
- 2 tablespoons fresh cilantro finely chopped
- Preheat your grill or grill pan over medium-high heat.
- While your grill is heating up, skewer your corn with metal or wooden skewers. If you are using wooden skewers, be sure to soak them in cool water for at least 30 minutes before placing them over an open flame.
- Place the corn directly on the grill and grill on all sides until slightly browned and cooked through, about 10-15 minutes.
- Spread a tiny amount of mayonnaise on each cob with a butter knife, making sure to coat the entire thing with a thin layer.
- In a shallow bowl, add the goat cheese, garlic, jalapeños, and a dash of salt and pepper. Toss the ingredients to combine thoroughly.
- Roll each skewer in the cheese mixture, pressing down where needed so that the cheese mixture adheres to the corn.
- Sprinkle the corn with smoked paprika and fresh cilantro and serve immediately. Enjoy!