This might be the best thing I’ve ever eaten. Do it all summer long while the corn is sweet and the nights are warm enough to grill (except for here in San Francisco). 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.
Grilled Corn with a Flavorful Twist!
- 12 ears corn on the cob
- 1 stick butter
- 1 tsp fine sea salt
- 1/4 tsp organic ground black pepper
- 1 cup creme fraiche
- 1 lime juiced
- 1 tsp organic ground paprika
- 1 tsp organic chili powder
- 4 oz cotija cheese crumbled
Husk corn down to innermost layer. Slather with butter, sprinkle salt and pepper 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.
Stir creme fraiche or sour cream together with smoked paprika, chile powder, juice of the lime and salt. Chill in refrigerator until ready to serve.
Grill corn with husk on until husk is charred and corn acquires some nice grill marks.
Pull off remaining husks, spoon on lime crema and top with crumbled cotija cheese.