PREPARATION 25 MIN
COOKING 12 MIN
OUTPUT 6
INGREDIENTS
- ¼ cup (60 ml) sour cream
- ¼ cup (60 ml) mayonnaise
- 1 tbsp chopped cilantro
- 1 clove garlic, finely chopped
- 1 tsp chili powder
- 6 ears corn, with husks
- ½ cup (60 g) crumbled queso fresco or feta cheese (see note)
- 1 lime, cut into wedges
- Salt and pepper
Queso fresco is a creamy, mild white cheese made from cow’s milk (or a combination of cow and goat milk). It is widely used in Mexican cuisine and can be found in many Latin American markets.
PREPARATION
- In a bowl, combine the sour cream, mayonnaise, cilantro, garlic and chili powder. Season with salt and pepper. Refrigerate until ready to serve.
- Peel back the husks without completely detaching them from the corn. Remove the cornsilk. Tie the husks with butcher’s twine. The husks will act as a handle when ready to serve (*see note).
- Preheat one side of the grill, setting the burners to medium-high. Oil the grate.
- Place the corn on the grill, making sure the husks are off the heat. Close the lid and grill for about 10 minutes, turning them occasionally, or until tender and lightly browned. Set aside on a plate.
- When ready to serve, brush the corn with the sour cream mixture. Sprinkle with the cheese and drizzle with lime juice.
* Note: You can also create a handle by inserting a disposable chopstick through the corncobs.