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Mexican | |
| 6 to 8 medium ears sweet corn, husks removed 1/2 cup Mexican crema, or sour cream 1/2 cup mayonnaise 1/2 cup chopped cilantro 1 clove garlic, minced 1/4 teaspoon ground chipotle pepper, or to taste 2 teaspoons finely grated lime zest, from 1 lime 2 tablespoons lime juice, from 1 lime 1/2 cup cotija cheese, crumbled Lime wedges, to serve | |
| Heat a gas or charcoal grill to 400°F. Once the grill is hot, clean the grates. Meanwhile, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. (Crema and cotija cheese have a little salt already, so add extra judiciously.) Set aside. Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate. Serving on the cob Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges. Serving of the cob Cut the kernels off the cob. Mix the Kernels with the crema mixture, sprinkle with crumbled Cojita. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges. This is great topped with pulled pork/brisket or served as a smoking /BBQ side. | |
Excellent | |
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