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Grilled Corn on the Cob with Crema, Queso Fresco, Chili and Lime

Grilled Corn on the Cob Recipe

Wonderful on its own, boiled or steamed, with butter, fresh herbs, and salt, you can always keep your market haul simple. On the other hand, elotes - grilled corn covered in crema or mayonnaise and crumbly cheese then sprinkled with hot chili and a squirt of lime - make a good case for complicating it. 


Ingredients
4
ear
corn, silks removed but the husks left on
1
cup
crema Mexicana, créme fraîche, or sour cream
1
cup
crumbled queso fresco or cotija cheese
1/4
cup
cilantro, leaves and stems, finely chopped
*
chili powder, to taste
Directions
Soak corn, in husk, in cold water for 15 minutes. Preheat the grill to medium.
Drain the corn. To create a handle for the corn, pull back the dark outer husks of the corn and tie together at the bottom with kitchen string. Leave the soft interior leaves on the corn and and place on the grill.
Cook until the leaves are lightly charred and the corn is steamed through, turning frequently, about 20-30 minutes. Remove from grill. Pull back leaves and brush corn with cream and coat with cheese. Sprinkle with cilantro, chili powder, and lime juice to taste. Repeat with remaining corn.

The base number of servings for this recipe is 4
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