New This Month

Mexican Corn

  • Servings: 4

Source: Mad Hungry


  • 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


  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.

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