Ingredients
The following ingredients have 4 Servings
- 4 ears fresh corn ((husks and silk in tact))
- 1/2 cup Mexican crema, or creme fraiche, or sour cream
- 1/4 cup mayonnaise
- 3/4 cup Cotija cheese, crumbled ((substitute: Pecorino Ramano, or Parmesan))
- 1/8 tsp cayenne, or more (to taste)
- 1 lime, juiced
- 1/2 tsp coarse sea salt
- 1/4 cup cilantro, chopped
- Lime wedges, for garnish
Instruction
- Prepare your grill to medium-high heat.
- In a medium bowl, mix together the Mexican crema (or creme friache or sour cream), mayonnaise, 1/2 cup of the cheese, cayenne, lime juice, and salt.
- Cook corn in husks on grill for about 12 minutes, until husks have begun to char.
- Wearing heat-resistant gloves, remove the corn from the grill, pull back the husks and discard of the silk. Place back on the grill for about 8 minutes, until kernels are browned in spots, turning occasionally.
- Remove corn from grill and place on a platter.
- Brush with the cream mixture all over the corn while still hot.
- Sprinkle all over with salt, a little more cayenne, cilantro and a squeeze of lime.
- Serve at once.
