Mexican Street Corn
Ingredients:
- 4 ears fresh sweet corn
- ¼ cup Mexican crema
- ¼ cup mayonnaise
- 2 tsp minced garlic
- ¼ tsp chili powder
- 1 tsp lime zest
- 1 Tbs fresh lime juice
- ¼ cup queso añejo, crumbled
- 1 tsp smoked paprika, for garnish
- ¼ cup fresh cilantro, for garnish
- Lime wedges, for garnish
Instructions:
Remove the dry outer husks from 4 ears of corn and cut off any stems and protruding silk tassles. Place each ear of corn in a microwave and cook on high for 5 minutes. When all ears are cooked, squeeze the fat end of each ear until the corn slides out of the small end, clean as a whistle!
Preheat the grill to 400F.
Place the crema, mayonnaise, cilantro, garlic, chili powder, lime zest and lime juice in a medium bowl, whisk together until completely blended, season with salt and pepper to taste, and set aside. Spread the queso añejo in the bottom of a shallow pan, like a pie plate, and set aside.
Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes per side until kernels are brown and charred, then remove the corn from the grill.
Using a pastry brush, coat each ear of corn generously with the crema mixture and roll in the queso añejo cheese. Garnish with smoked paprika and fresh cilantro, and serve with lime wedges.