We all know how incredible Bermuda corn is – cooked any way! This recipe, inspired by Mexican street corn, gets it’s smoky, tangy flavour from Tucker’s Farm goat cheese, smoked paprika, and chipotle chili powder. It will be a hit at your next summer party.

6 ears Bermuda corn on the cob with husks
3 ounces Tucker’s Farm soft goat cheese
2 tablespoons milk
1-2 limes –  juiced
½ teaspoon smoked paprika
½ teaspoon chipotle chili powder
1 pinch salt
fresh chopped cilantr0 (optional)
lime wedges for serving

Start by preparing the corn by gently pulling back the husks and removing the silk (do not remove the husks). Then soak your corn in water for at least a half hour. This will help the corn steam as it’s on the grill and will prevent it from cooking too quickly – you want it to cook slowly for maximum smokiness. Soaking your corn will also prevent the husks from catching fire or burning, so don’t skip this important step!

Heat your grill to medium and arrange the corn on the grates in a single layer.
Cover and grill for 20 minutes, turning every 5 minutes or so. Transfer to a plate and let cool slightly; remove and discard the husks.
If desired, return the corn to the grill for 5-7 minutes or until lightly charred after removing the husks. This will add another layer of flavour.

While the corn is cooking, mix together the Tucker’s Farm goat cheese, milk, and lime juice until it has the consistency of yogurt.
Season with salt to taste.

Spread each piece of corn evenly with about 1 tablespoon of the goat cheese spread. Sprinkle lightly with smoked paprika, chipotle chili powder, and chopped cilantro if using. Serve with lime wedges and enjoy!