Made With
Long Potato RollsIngredients
4 Ears Sweet Corn, unshucked
2 Tablespoons Unsalted Butter
1 Small Garlic Clove, minced
3 Tablespoons Mayonnaise
2 Tablespoons Sour Cream
1 Tablespoon Fresh Lime Juice
1/8 Teaspoon Chili Powder, plus additional for garnish
1/4 Teaspoon Paprika
5 Bratwursts
5 Martin’s Long Potato Rolls
2 Green Onions, thinly sliced
Crumbled Cotija or Feta Cheese, for serving
Fresh Cilantro Leaves, for serving
Serves: 5
Directions
Step 1
Preheat grill for indirect grilling over medium heat.
Step 2
Peel back the corn husks, leaving them attached, and remove as many of the silks as you can. Spread 1 tablespoon of butter on each ear of corn, then replace the husks to cover the ears of corn.
Step 3
Grill corn 10 minutes over indirect heat, then remove from grill and let sit until cool enough to handle. (Keep grill heated for bratwurts.)
Step 4
Meanwhile, in a small bowl, stir together garlic, mayonnaise, sour cream, lime juice, chili powder, and paprika until well combined.
Step 5
Carefully unwrap corn and cut corn kernels from cobs.
Step 6
Mix together corn and mayo mixture in a medium bowl. Transfer to a prepared baking dish, and bake at 350° for 15-20 minutes or until heated through and the flavors have melded.
Step 7
Meanwhile, grill brats for 15 minutes over indirect heat, turning occasionally. Transfer brats to direct heat and increase temperature to medium-high. Cook an additional 5 minutes or until browned with an internal temperature of 160 degrees F. Remove from grill and turn off heat.
Step 8
Place brats in buns; top with baked street corn mixture, green onions, cotija or feta cheese, fresh cilantro leaves, and extra chili seasoning for garnish. Serve.
