No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mexican Corn

  • Servings: 4
Mexican Corn

Source: Mad Hungry

Ingredients

  • 4 ears corn with husks
  • 1/2 cup Mexican crema (or sour cream)
  • 2 tablespoons chopped cilantro
  • 1 lime, zested, lime cut into wedges
  • 4 ounces queso fresco, crumbled
  • 1/8 teaspoon chipotle chili powder

Directions

  1. Preheat a double-burner cast-iron grill over high heat.

  2. Peel husks away from corncobs and tie down over stalk with thin strips from a soft inner husk. Remove silk from cob and rinse husks in cold water to prevent them from burning when grilled.

  3. In a small bowl, stir together crema, cilantro, and lime zest.

  4. Grill corn, turning occasionally, until kernels are blackened in spots, about 5 minutes.

  5. Remove corn from grill and slather with crema mixture. Transfer corn to a serving platter and sprinkle queso fresco and chipotle chili powder evenly over corn. Garnish platter with lime wedges and serve immediately.

Related Topics