Lunch: Oaxacan-Style Grilled Corn on the Cob Recipe | Myrecipes
Recipe by David Bonom Look for crema at Latin markets or by the supermarket's Mexican cheeses. It's slightly tangier than sour cream.
Ingredients
1 1/2 tablespoons queso fresco
1 1/4 teaspoons chili powder
3 tablespoons Mexican crema or sour cream
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
4 ears corn, shucked
4 lime wedges
Instructions
Preheat the grill to medium heat.
Combine cheese and next 4 ingredients (through pepper) in a small bowl.
Place corn on grill rack. Cover and grill 8 minutes or until lightly charred, turning occasionally. Place corn on a serving plate; drizzle with crema mixture. Serve with lime wedges.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
