We were at the farmers market when a vendor who sells flavored grilled corn approached us about our seasonings. We gave him a packet of Tomahawk and he grilled us up an amazing corn on the cob! This recipe includes a sauce that adds even more flavor to this dressed up American staple.
Corn to be Wild!
Side Dish, Snack
We were at the farmers market when a vendor who sells flavored grilled
corn approached us about our seasonings. We gave him a packet of
Tomahawk and he grilled us up an amazing corn on the cob! This recipe
includes a sauce that adds even more flavor to this dressed up American
And while we are talking about farmers markets, when you buy your corn, ask the vendor when the corn was picked. If the answer is yesterday,
you’re in business as the sugars inside the corn kernel becomes starchier starting the minute the corn is picked. The corn sold at grocery stores is easily several
days old at a minimum and although still yummy, you should cook it as soon as possible.
And when picking corn, pulling back the husk is really not necessary as long as the corner feels firm, is heavy and the husk looks fresh and is tightly bound around the corn. If the outer leaves or the leaves around the top of look dry, choose a different ear and. And let's not forget the tassel; you also want to make sure the tassel is still attached as it aids in shucking. No tassel and your shucking job
will be much tougher.
Lastly, do not shuck your corn in the grocery store! Yes it is convenient and you don't have to clean up the silk but remember what I said earlier? Exposing the kernels to air speeds up the process so don't shuck until you are ready to cook.
4 ears shucked yellow or white corn (see notes)
1 tsp minced garlic
1/4 cup Mexican crema (you can substitute sour cream)
1/4 cup mayonnaise
1/2 cup crumbled Cotija, plus more for serving
1 tablespoon Tomahawk Warriors Blend
2 tablespoons of chopped cilantro
1 lime quartered
Preheat the grill on high heat
Shuck the corn and remove all silk
Combine the cheese, mayonnaise, crema, half of the cilantro, half of the tomahawk and garlic in a wide bowl or pan
Grill the corn for approximately 6 minutes, turning as needed to ensure all sides are charred
Brush the corn with the mayonnaise mixture
Sprinkle remaining Tomahawk and Cilantro on the corn, serve with lime