Vermont Cheddar Street Corn


6 ears of Dutton Farm corn

1 clove garlic, finely minced

Zest of 1 lime

Juice of 1 lime

½ teaspoon chili powder

¼ cup mayonnaise

1 Tablespoon sour cream

½ cup chopped parsley

Salt & pepper to taste

½ cup finely shredded sharp Vermont cheddar cheese


Remove corn husks and silk. Place directly on a medium-hot grill, and cook for about 12 minutes, turning every three minutes, until the corn has brightened in color and has a few small charred spots all over.  Remove from grill to a platter and cover with foil.


Mix together garlic, lime zest and juice, chili powder, mayonnaise, sour cream, parsley. Taste for seasoning, and add salt & pepper if desired.  Pour dressing over the corn, turning to cover completely. Sprinkle shredded cheese evenly over the ears of corn and serve with plenty of napkins.