Mexican-Style Corn on the Cob With Lime, Ancho, and Queso Fresco |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Slathered with queso fresco and ancho chili powder—Mexican street-food style—this recipe for corn on the cob is sure to be the hit of your barbecue. This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today, Michelle Berstein. Note - prep time includes soaking time. Ingredients:
4 ears fresh corn, in their husks |
4 tablespoons softened unsalted butter |
1 tablespoon chopped cilantro leaf, plus more for garnish |
1 teaspoon fresh lime juice |
1/2 teaspoon kosher salt |
fresh ground pepper |
1 cup shredded or crumbled queso fresco (about 4 ounces) or 1 cup mild feta cheese (about 4 ounces) |
1 pinch dried chipotle powder |
1 pinch , ancho powder |
Directions:
1. To make pineapple-cucumber puree: Put pineapple and cucumber chunks in a blender. Add a pinch of salt, aSoak corn in cold water for 1 hour. Preheat a gas grill or a ridged grill pan to medium, or prepare a charcoal grill, letting coals burn until covered with white ash.
2. Grill corn, turning frequently, until the husks are charred, 25 to 30 minutes. Meanwhile, put butter, cilantro, and lime juice in a small bowl. Season with salt and pepper, and stir to incorporate the ingredients. Spread the butter mixture on a serving platter.
3. Remove corn from grill and carefully peel back the husks. (Corn will be very hot!) Remove corn silk and, if desired, wrap some strands of husk around top of corn and knot them. Put the hot cobs on the buttered platter and roll to coat. Sprinkle cheese evenly over the ears, turning them to coat. Sprinkle with chipotle and ancho chili powders and a little extra cilantro. Serve immediately.
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