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4 ears of sweet corn, husks and silk removed
2 tablespoons butter, softened
1 cup Mexican crema
1/2 cup Mexican queso coitija
1/4 cup ancho chile powder
2 limes cut into wedges
1. Insert skewers into corn. Fire up your grill. If you don't have one, no biggie. Simply turn your gas burner to high. Sit the corn over the flame, rotating it every 30 seconds or so for about 3-4 minutes, and until the corn is lightly charred.
2. Transfer the corn to a plate and smother corn with 1 teaspoon of butter. Top with a liberal dollop of creme. Sprinkle a few pinches of cotija atop the corn and add a dash of chile powder. Repeat this process until you've garnished all four pieces of corn. Serve with lime wedges.