Grilled Corn on the Cob With Chile and Lime
Grilled Corn on the Cob With Chile and Lime
From Bon Appétit
Ingredients
- 6 tablespoons crema mexicana, créme fraîche, or sour cream
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder or ancho chile powder
1/4 teaspoon coarse kosher salt
8 ears of corn with husks
2 limes, halved or quartered
1/4 cup chopped fresh cilantro
Directions
- Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. Can be made 6 hours ahead. Cover and chill.
- Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn.
- Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
- Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.
Serves 8.
Information
- Category
- Vegetables, Side Dishes
- Cuisine
- Mexican
