Photograph by Kate Headley for Edible DC
This way of serving corn on the cob is a popular street food all over Mexico. The wonderful flavor combo of corn, lime and cheese works beautifully with a themed menu or with any summer BBQ.
6 fresh ears of corn, husks on
1/2 c. Mexican crema, sour cream or creme fraiche mixed with
2 1/2 Tbls. ancho or guajillo chile powder
1 c. queso fresco or other grated cheese like Romano or parmigiano
1 lime, cut into wedges
Preheat a grill. Place the cobs, in their husks, on the grill and turn every minute or so. They will take quite a while to cook, likely 30-40 minutes, depending on the heat. When the husks are blackened and burnt to a crisp, the corn is likely ready.
Use an oven mitt or tongs to remove the husks from the cobs (as they will be very hot). Rub each cob with a lime wedge, smear on some crema and then roll in grated cheese. Serve immediately – and with cerveza!