- 4
Ingredients
- Optional garnishes:
- 1 TBS 1 TBS Salt
- 2 TBS 2 TBS Sugar
- 4 Ears 4 Ears of Corn – Silk and Husk Removed
- 6 TB 6 TB Mexican Crema (can substitute mayonnaise, sour cream or a combination of both)
- 2 1/4 tsp 2 1/4 tsp Lime Juice
- 1 tsp 1 tsp Chili Powder
- 1 TB 1 TB Cilantro – Roughly Chopped
- 1 tsp 1 tsp Cumin
- Salt and Pepper to Taste
- Few Dashes of Cholula Hot Sauce (optional)
- 4 TB 4 TB Cojita Cheese - crumbled (can substitute Queso Fresco)
- Cilantro
- Chili Powder
- Lime Wedges
- Cholula Hot Sauce
Preparation
Step 1
1. In a medium sized mixing bowl whisk together Crema, Lime Juice, Chili Powder, Cilantro, Cumin, Salt, and Pepper. Set aside in the refrigerator while you cook the corn.
2. Fill a Large pot, with a steamer basket or pasta strainer insert and a tight fitting lid, with enough water to come up 1 ½’’ above the insert. Add the sugar and salt.
3. Bring Water to a gentle boil over Medium High Heat. Add Corn and Cover with a lid.
4. Steam for 8 - 10 minutes.
5. Remove to a work surface or plate and allow to cool for about 15 minutes, or you can refrigerate it at this point overnight.
6. While corn is cooling, preheat a Grill or Grill pan over Medium High Heat.
Grill Corn 12- 15 minutes, turning 4 times to evenly cook. (About 3 minutes per side)
7. Remove Corn to a work surface (optional: cut cobs in ½ and insert a skewer into the bottom of each cob). While Corn is still hot generously slather on prepared mixture with a pastry brush or your hands.
8. Once Corn is nicely coated, roll in the Cojita Cheese.
9. Serve hot, with optional garnishes if desired.