Grilled Street Corn with Lime Crema
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Category
Soups & Sides
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.)
Ingredients
- 12 ears corn on the cob
- 1 stick butter
- 1 teaspoon fine sea salt
- 1/4 teaspoon organic ground black pepper
-
¼ teaspoon Organic Chili Powder
-
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 cheese.