42 AUGUST 2019
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Corn Husk–Grilled Goat Cheese
with Corn Relish and Honey
TOTAL 35 MIN; SERVES 4
A Mexican take on baked goat cheese, this
grilled goat cheese recipe uses the corn
husk to impart flavor and insulate the
cheese during cooking. Use a lower-fat,
creamy goat cheese for this recipe, such
as Whole Foods’ 365 brand.
2 large ears fresh yellow corn
1 (8-oz.) goat cheese log, cut in half
crosswise, at room temperature
2 scallions, white and light green
parts only, thinly sliced
1 red Fresno chile or red jalapeño,
stemmed, seeded, and finely
chopped
4 tsp. extra-virgin olive oil
1 Tbsp. fresh lime juice
1 tsp. kosher salt
Pinch of black pepper
3 Tbsp. torn fresh basil
3 Tbsp. coarsely chopped fresh
cilantro
2 Tbsp. honey
Grilled crostini, for serving
- Open vents of a charcoal grill com-
pletely. Light a charcoal chimney starter
filled with briquettes. When briquettes are
covered with gray ash, pour onto bottom
grate of grill, and push to one side. Adjust
vents as needed to maintain an internal
temperature of about 500°F. (If using a
gas grill, preheat to very high [about
500°F] on one side.)
- Working with 1 ear of corn at a time,
carefully remove husk, making sure not to
tear husk. Remove and discard silk from
corn, and set corn aside. Overlap a few of
the long edges of husk pieces on a work
surface; place 1 goat cheese half length-
wise down center. Continue overlapping
remaining husk pieces, cupping them
around goat cheese to completely
enclose log. (You are essentially replacing
the corn cob with the cheese log.) Gather
excess husk pieces at each end, and tie
with kitchen twine or a piece of corn husk,
securing cheese in a cylindrical packet.
Repeat with remaining ear of corn and
remaining half of goat cheese.
- Stir together scallions, chile, olive oil,
lime juice, salt, and black pepper in a
medium bowl; set aside.
4. Place goat cheese
packets and corn on oiled
grates over lit side of grill. Grill, covered,
turning goat cheese packets and corn
often, until packets are charred and
cheese is softened, about 4 minutes.
Transfer goat cheese packets to unlit side
of grill to keep warm. Continue grilling
corn, covered, turning often, until charred
in spots and tender, 10 to 12 minutes.
5. Place grilled corn on a cutting board.
Using a clean kitchen towel or pair of
tongs to stand corn upright, cut kernels
from cobs. Add corn kernels, basil, and
cilantro to scallion mixture, and toss to
combine.
6. Place cheese packets on a serving plat-
ter. Cut a slit lengthwise through top layer
of charred husks to expose goat cheese.
Drizzle cheese with honey, and spoon
corn relish over top. Serve hot with grilled
crostini.
MAKE AHEAD Recipe may be prepared
through Step 3, covered, and chilled until
ready to grill, up to 1 day.
WINE Strawberry-scented sparkling rosé:
NV J Vineyards Brut
