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Grilled Street Corn with Lime Crema
Caitlin from Smith & Truslow
12
20 minutes
20 minutes
Mexican
Side Dish
Grilled corn on the cob with lime crema and cotija cheese. Once you’ve done this once, you’ll want to have it all summer long—while the corn is sweet and the nights are warm enough to grill. (If there is leftover corn, cut off the kernels and toss with chopped avocado, red cabbage, olive oil and a few squeezes of lime juice.)
Ingredients
- 12 ears corn on the cob
- 1 stick (1/2 cup) butter, softened
- 1 teaspoon Fine Pink Himalayan Salt
- 2 teaspoons Organic Chili Powder, plus more for sprinkling
- 1/4 teaspoon organic ground black pepper
- 1 cup Lime Crema
- 4 oz. cotija or feta cheese, crumbled
Directions
Husk corn down to innermost layer. Slather with butter, sprinkle salt, organic chili powder and fresh ground peppercorns and press husk back on ear so corn is protected by one layer. (This task should be delegated to people lazing about outside on lawn chairs.)
Make Lime Crema and chill in refrigerator until ready to serve.
Grill the corn over medium-high heat, turning every few minutes, until the husks are charred and the corn has nice grill marks, 15-20 minutes.
Pull back remaining husks for pretty presentation… or remove husks entirely. Your call.
Spoon on the lime crema, top with crumbled cotija or feta and finish with a pinch of chili powder.
