Oaxacan- Style Grilled Corn on the Cob
At a Glance
- Prep
- 2 minutes
- Cook
- 8 minutes
- Total
- 10 minutes
- Servings
- 4 serving(s)
Categories
- Corn
- Side Dish
- Mexican
- Grilling
- Easy
Dietary
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn.
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Equipment
Grill, Small bowl, Serving platter
Ingredients
- 1 1/2 tablespoons queso fresco
- 1 1/4 teaspoons chili powder
- 3 tablespoons Mexican crema (or sour cream if you can't find crema)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 4 ears corn, shucked
- 1 lime, cut into 4 wedges
Instructions
Preheat your grill to medium.
Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
Serve with the lime wedges for squeezing over the corn.
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