3 Ways to Make Corn on the Grill Even Better!

Jim Hagy from Chef's Market showed three ways to cook corn on the grill – and three different toppings to make it even better. (Mexican Street Corn, Bang Bang Corn and Parmesan Pesto Corn - see recipes below) Chef's Market Catering & Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072. For more information or menu details, visitwww.chefsmarket.com or call (615) 851-2433. Look for Chef’s Market on Facebook and @chefs_market on Twitter and Instagram.

Mexican Street Corn

6 to 8 medium ears sweet corn, husks removed
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, or to taste
2 teaspoons of lime zest (one lime)
2 Tablespoons lime juice (one lime)
1/2 cup of cotija cheese, crumbled

1. Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.

1. Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice.

1. Grill the corn: Place the corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

1. Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

Bang Bang Corn

6 to 8 medium ears sweet corn, husks removed
1/2 cup sweet chili sauce
3 Tablespoons melted butter
1 tablespoon sriracha
2 cloves of garlic, finely minced
Juice of 2 limes
Kosher salt
Freshly ground black pepper
Freshly chopped cilantro, for garnish

1. Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.

1. Whisk together the sauce: In a bowl, whisk together the chili sauce, Sriracha, garlic and lime juice; season with salt and pepper.

1. Grill the corn: Slather butter all over the corn. Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

1. Top the corn with cilantro and serve.

Parmesan Pesto Corn

6 to 8 medium ears sweet corn, husks removed
Neutral oil spray
1/2 cup of prepared pesto sauce
1 teaspoon kosher salt
1/4 grated parmesan cheese

1. Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.

1. Spray the corn with the neutral oil spray.

1. Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Brush the pesto on all sides of each ear of corn.

1. Serve with a pinch of salt and garnish with parmesan on top.