Mexican Street Corn with Crema
If you're in the market for a new favorite easy summer side dish, Mexican Street Corn is everything you’ve been waiting for. As if grilled corn on the cob isn’t delicious enough in its purest form, this flavor packed recipe balances the naturally sweet corn smoky chili powder, brightness from fresh cilantro and lime juice, and richness from cotija cheese and a drizzle of crema. Also known as elote, this preparation of grilled corn on the cob is a popular Mexican street food and is often served on a stick. Stick or no, this vibrant recipe is the perfect use for fresh corn on the cob and most definitely belongs on your next summer cookout menu.
Serves 6 (serving size: 1 ear corn)
Ingredients
1 teaspoon chipotle chile powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 ears fresh corn, husks removed
1/3 cup Mexican crema
1 1/2 ounces queso fresco (fresh Mexican cheese) or Cotija cheese, crumbled (about 1/3 cup)
1/4 cup packed fresh cilantro leaves
6 lime wedges (from 1 large lime)
Preparation
1. Preheat grill to medium-high (400°F to 450°F). Stir together chile powder, salt, and pepper in a small bowl; set aside.
2. Place corn on lightly oiled grill grates, and cook, turning occasionally, until lightly charred and tender-crisp, about 10 minutes. Transfer corn to a serving platter, and drizzle with crema. Sprinkle with chile powder mixture, cheese, and cilantro. Drizzle with lime juice just before serving.
Well Done
May 2017
