Oaxacan- Style Grilled Corn on the Cob |
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Prep Time: 2 Minutes Cook Time: 8 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn. Ingredients:
1 1/2 tablespoons queso fresco |
1 1/4 teaspoons chili powder |
3 tablespoons mexican crema (or sour cream if you can't find crema) |
1/2 teaspoon kosher salt |
1/8 teaspoon cayenne pepper |
4 ears corn, shucked |
1 lime, cut into 4 wedges |
Directions:
1. Preheat your grill to medium.
2. Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
3. Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
4. Serve with the lime wedges for squeezing over the corn.
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