Lobster and Grilled Corn Tacos

Lobster and Grilled Corn Tacos

Mark Murrell

Busting out the grill yet again this weekend? There is nothing more mouthwatering than Maine lobster with a fire-grilled sweet ear of corn coated in decadent garlic-mayo, salty cotija cheese, spicy cayenne pepper and a splash of lime juice. - Mac Arrington

Wine/Beer: Un-oaked Chardonnay, Prosecco, Champagne, or Corona, Tecate, Modelo served with a wedge of lime

Ingredients

  • 2 ½ cups cooked Maine lobster meat, small diced
  • 1 batch Mexican Corn Salad
  • Lime juice from 1 lime
  • ½ bunch scallions, minced
  • 1 lime, cut into wedges
  • Corn tortillas as needed

For the Main Event

Add the cooked lobster meat into the bowl with the cooked corn and toss to warm the lobster meat up slightly. Mix the remaining mayo, cotija cheese, scallions and the juice of 1 lime into the lobster and corn and blend. Serve with corn tortillas and lime wedges

For the Mexican Corn

  • 6 ears corn
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 cloves garlic, minced
  • ¾ tsp cayenne pepper
  • ¾ tsp salt
  • Lime zest from 1 lime
  • 1 cup cotija cheese, crumbled

For the Mexican Corn

Fire up the grill to medium-high heat. Combine mayo, sour cream, garlic, and seasoning in a bowl and stir to combine. Place the corn on the hot grill, turning the ear all around to cook the corn evenly. The corn should have some char, but it should not to be burned. Carefully brush the corn with a small amount of mayo mix. Allow it to cook for another two or three minutes. Remove the corn from the grill, and shave it off the cob.