Grilled corn is a popular street snack in Mexico, where it might come seasoned with a mixture of Mexican crema, crumbled aged cheese, chile powder, cilantro and lime juice. Just grill the corn, husks and all, and then peel back the husks and use them as a handle.
Oaxacan Grilled Corn
- 1/2 cup (4 oz./125 g) Mexican crema, sour cream or crème fraîche
- 1/4 cup (2 fl. oz./60 ml) mayonnaise
- 1/3 cup (1 1/3 oz./40 g) plus 2 1/2 Tbs. finely crumbled cotija or grated pecorino romano cheese
- 1 Tbs. ancho chile powder, plus more for garnish
- 1/2 tsp. coarse sea salt, preferably sel gris
- 4 ears corn in the husk
- 1 Tbs. finely chopped fresh cilantro (optional)
- 4 lime wedges for serving
1. Prepare a medium-hot fire in a grill (about 425°F/220°C).
2. In a small bowl, combine the crema, mayonnaise, 1/3 cup (1 1/3 oz./40 g) of the cheese, the chile powder and the salt and mix well.
3. Brush the grill grate and coat with oil. Put the corn on the grate and cook, turning every 5 minutes or so, until the husks are charred all over, 15 to 18 minutes. During the last 5 minutes, put on some grill gloves, pull back the husks to expose the corn kernels, and pull off and discard the silks. Grill the ears, turning them frequently, just until the kernels are lightly browned all over, about 5 minutes. Transfer the ears to a platter. Tie back the husks with kitchen string, if you like, or leave them loose.
4. Brush the corn kernels all over with the crema mixture and then sprinkle with the remaining 2 1/2 Tbs. cheese, a little ancho powder and the cilantro. Serve with the lime wedges for squeezing. Serves 4.
For this recipe and other secrets on how to make fabulous food
on the grill, check out our essential guide to cooking with fire,
Grill School, by Andrew Schloss and David Joachim.