Grilled Corn With Queso Fresco Chili Powder And Lime Food

ELOTE (MEXICAN STREET CORN)

Steps:

• Heat a grill to medium high.
• Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you've finished, use kitchen twine or string to tie the leaves together (see the photos).
• Use your hands to rub oil on each corn cob evenly, then place them on a baking sheet.
• In a small bowl, mix the sour cream, mayonnaise, feta or queso fresco (crumbling any large chunks into smaller chunks with your fingers), chili powder, garlic powder, cumin, and kosher salt in small bowl.
• Place the corn on the grill and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides.
• Place the corn back on the baking sheet and use a spoon to coat it with cheese mixture. Garnish with a squeeze of lime and torn cilantro leaves. Serve immediately, using the tied husks as a handle for easy eating.

ELOTE

Steps:

• Add the corn to a pot of boiling water.
• Boil for 8-10 minutes then remove from the water and dry well with paper towels.
• Mix mayonnaise with sour cream and spread all over the corn.
• Mix together the chili powder, cayenne pepper and salt then sprinkle it all over the corn.
• Top with the cotija cheese then squeeze a wedge of lime over each ear of corn before serving.

OAXACAN- STYLE GRILLED CORN ON THE COB

Steps:

• Preheat your grill to medium.
• Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
• Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
• Serve with the lime wedges for squeezing over the corn.