Corn on the Cob with Chilli, Goat Cheese, and Ham
A wrap of salty ham complements corn on the cob while goat cheese spiked with vinegar, garlic, and fresh red Chile adds heat and tang, this Spanish recipe for Corn on the Cob is just perfect for the BBQ
2 oz. (1/4 cup) fresh goat cheese, at room temperature
1 to 2 Tbs. minced fresh hot red chilli
1/2 tsp. red wine vinegar
1/2 tsp. granulated sugar
1/4 tsp. minced garlic
4 ears corn, shucked (Cleaned)
4 very thin slices Serrano ham or prosciutto
Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire for direct grilling.
Combine the goat cheese, chilli, vinegar, sugar, garlic, and 1/4 tsp. salt in a small bowl until well blended.
Grill the corn, turning occasionally, until charred in places and crisp-tender, about 8 minutes.
Slather the corn with the goat cheese mixture. Wrap 1 slice ham around each ear, spiralling it from bottom to top.
How to cook the sweetest corn on the cob.....stove top method
Fill a large pot about 3/4 full of water and bring to a boil. Stir in 2tbst of sugar and 1 tbsp of lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.