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Mexican Corn on the Cob

Source of Recipe

From "Mad Hungry: Game Day Food" by Lucinda Quinn


Recipe Introduction

"Also known as elote, this hot piece of corn on the cob slathered in spiced cream, cheese, and fresh lime is a popular Mexican street food. Heat the corn over a grill or use a cast iron pan for an indoor-friendly cooking experience."

List of Ingredients

â—¦ 4 ears corn, in the husk
â—¦ 1 lime
â—¦ ½ cup Mexican crema or sour cream
â—¦ 2 tablespoons chopped fresh cilantro
â—¦ ¾ cup (4 ounces) queso fresco, crumbled
â—¦ â…› teaspoon chipotle chili powder


Recipe

Preheat a double-burner cast iron grill pan over high heat (or prepare a grill). Peel the husks away from the cobs, leaving them attached. Cut four thin strips from a soft, inner husk and use them to tie the husks over the stalks. Remove the silk from the corn and rinse the husks under cold water to prevent them from burning when grilled.

Grate the zest from the lime and cut the lime into wedges.
Stir together the crema, cilantro, and lime zest in a small bowl.

Grill the corn, turning occasionally, until the kernels are blackened in spots, about 5 minutes. Remove from the grill pan and slather with the crema mixture. Transfer to a serving platter and sprinkle the queso fresco and chili powder evenly over the corn. Garnish the platter with the lime wedges and serve immediately.

Serves 4