Grilled Corn with Sour Cream, Cheese, and Chile | Print |
(2 votes, average 3.00 out of 5)

Serves 6

  • 6 ears fresh sweet corn in their husks
  • 3 tablespoons melted butter
  • ½ cup sour cream
  • 1/3 cup crumbled Mexican queso anejo or queso fresco or farmer’s cheese
  • 1 tablespoon hot powdered chile
  1. Soak the ears of corn in water for about 1 hour before grilling. 
  2. Prepare a charcoal grill or heat a gas grill to medium hot. Grill the ears of corn in their husks, turning frequently, until outer leaves are blackened, about 15 to 20 minutes.
  3. Remove, let cool a couple of minutes and remove husks and silk from corn.  Brush corn kernels with melted butter and grill, turning frequently, until nicely browned, about 10 minutes.  Serve with sour cream, cheese and powdered chile for guests to garnish to their liking.
 

Comments  

 
+1 # Mrs. Favela 2010-09-19 18:47
This is so good. You can even cut the corn from the cob and put it into a cup with butter, sour cream or mayo, powder chile or chile sauce. I live right on the boarder of Mexico and boy this is a hot item!!!
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0 # Liz DAndrea 2011-05-05 16:56
In Guasave,Sinaloa we bought it from a man selling it on the street from his wheeled cart, like an old ice cream cart. He puts the corn kernels in a big cup and pours in the creamy sauce and adds cheese, it was great! I've been looking for a recipe or even the name of it. I'll have to try this.
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