Grilled Street Corn with Lime Crema

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Cuisine

Mexican

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.)

Image of Grilled Street Corn with Lime Crema

Ingredients

12 ears corn on the cob
1 stick butter
1 teaspoon fine sea salt
¼ teaspoon Organic Chili Powder
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 corn with husk on until husk is charred, and corn acquires some nice grill marks.
Pull back remaining husks for pretty presentation… or remove husks entirely. Your call.
Spoon on lime crema and top with crumbled cotija or feta cheese.

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Name: Grilled Street Corn with Lime Crema
Cuisine: Mexican
Ingredients: 12 ears corn on the cob; 1 stick butter; 1 teaspoon fine sea salt; ¼ teaspoon Organic Chili Powder; 1/4 teaspoon organic ground black pepper; 1 cup Lime Crema; 4 oz. cotija or feta cheese, crumbled