Ingredients

The following ingredients have 4 Servings
  • 12 ears corn
  • 1/2 cup butter (melted)
  • 1 cup crema mexicana
  • 6 limes (quartered)
  • 1 cup queso cotija or queso fresco (crumbled)
  • 1 tablespoon chile powder
  • 2 tablespoons cilantro (finely chopped)

Instruction

  • Heat the grill to medium-high heat. Grill the corn inside the husk for 45 minutes, rotating halfway through.
  • Allow the corn to cool so you can handle, then husk the corn. You can also wear gloves if you don't have time to allow them to cool fully.
  • Place the whole stick of butter into a long dish, roll each corn cob in butter and sprinkle with chile powder. Return to the grill to create a char, anywhere from 10-20 minutes.
  • Remove and spritz the corn with fresh lime. Place the crema Mexicana in long dish, roll each corn cob. Sprinkle with crumbled cheese, cilantro and additional chile powder.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.