Grilled Corn on the Cob with Chile and Lime |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Why you'll make it: Because its tart and spicy cream topping does butter one better. Stubborn strands of corn silk are most easily removed by rubbing with a damp paper towel, or even with a little oil. Ingredients:
6 tablespoons crema mexicana,* créme fraîche,* or sour cream |
1 tablespoon fresh lime juice |
1/4 teaspoon chipotle chile powder or ancho chile powder |
1/4 teaspoon coarse kosher salt |
8 ears of corn with husks |
2 limes, halved or quartered |
1/4 cup chopped fresh cilantro |
Directions:
1. Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.
2. Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
3. Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.
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