Friday, May 24, 2013

Grilled Corn with Goat Cheese, Ogio Pinot Grigio

Corn on the cob is a summer staple. There is nothing better in my mind that a grilled caramelized ear of corn and it would be the perfect side item to your Memorial Day BBQ. I used goat cheese as the topping for my grilled corn on the cob but you can also make Grilled Corn Cojita, the traditional method of this recipe.  Both are a delicious topper to sweet corn.

This recipe is for 6 ears of grilled corn - do not remove the husks
Pre-Heat your grill to medium

Carefully peel back the husks to remove as much silk as you can. Pull the husks back up and soak for 30 minutes.
Wrap the soaked corn with a 1" wide piece of aluminum foil around the center to keep the husks intact while grilling.

Grill your corn for 40 minutes - 10 minutes each side, rotate 4 times.

While your corn is grilling, make your topping, mix in a bowl and store in the fridge until your ready to use it.:
6 tablespoons plain non fat Greek yogurt
1-2 medium garlic clove, minced
1 tsp salt
1 tsp cayanne pepper or red pepper

Topping for after grilling:
3/4 cup of Crumbled Goat Cheese
1 lime, cut into 6 wedges

After removing your corn from the grill, pull back your corn husks to use as a handle while eating. Use a pastry brush to evenly spread out the mixture onto the corn pieces. Top with crumbled goat cheese and sprinkle with lime juice right before eating.

This is a very versatile side dish and would go excellent with pretty much anything. We kept a Mexican themed dinner and had Lime Cilantro chicken with mango salsa. I did not take a photo due to the fact the marinade turned my chicken green! It was delicious though.

The sweetness and heat of our meal paired perfect with a bottle of OGIO Pinot Grigio. It's a medium-bodied Pinot Grigio that pairs well with fresh seafood and white meats. It's a rare wine which compliments Mexican, Thai, and other spicy ethnic foods, which is why it was a home run with our dinner! OGIO Pinot Grigio is crafted from only the finest grapes harvested in Italy’s delle Venezie region, primarily in the flatlands along the Adriatic coast northeast of Venice. Dating back to the early 1900’s, the third-generation winery is still family owned and embraces both longstanding Italian winemaking tradition and modern winemaking techniques.


  1. I love grilled corn, and I love goat cheese (and cotija cheese too) this is a combination I really need to try out this summer ;)

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