Charcoal Grilled Corn with Cream, Cheese and Chile - Rick Bayless | Frontera

By Dustin

Ingredients

• 6 ears fresh sweet corn, in their husks
• 3 tablespoons unsalted butter, melted
• 1/2 About 1/2 cup Mexican crema or sour cream mixed with a little milk or cream
• 1/3 cup crumbled Mexican queso anejo or queso fresco, or cheese like parmesan, feta or farmer’s cheese
• 1 About 1 tablespoon hot powdered chile

Details

Servings 6
Adapted from rickbayless.com

Preparation

Step 1

Makes 6 Servings

or sour cream mixed with a little milk or cream

Directions

. About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.

Traditional Variations