Mexican-Corn-recipe

Peel husks away from corncobs and tie down over stalk with thin strips from a soft inner husk. Remove silk from cob and rinse husks in cold water to prevent them from burning when grilled.

Mexican Corn Recipe
Serves 4
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Ingredients
  1. 4 ears corn with husks
  2. 1/2 cup Mexican crema (or sour cream)
  3. 2 tablespoons chopped cilantro
  4. 1 lime, zested, lime cut into wedges
  5. 4 ounces queso fresco, crumbled
  6. 1/8 teaspoon chipotle chili powder
Instructions
  1. Preheat a double-burner cast-iron grill over high heat.
  2. Peel husks away from corncobs and tie down over stalk with thin strips from a soft inner husk. Remove silk from cob and rinse husks in cold water to prevent them from burning when grilled.
  3. In a small bowl, stir together crema, cilantro, and lime zest.
  4. Grill corn, turning occasionally, until kernels are blackened in spots, about 5 minutes.
  5. Remove corn from grill and slather with crema mixture. Transfer corn to a serving platter and sprinkle queso fresco and chipotle chili powder evenly over corn. Garnish platter with lime wedges and serve immediately.
Adapted from MarthaStewart.com
Adapted from MarthaStewart.com
Mexipes https://mexipes.com/