Recipe courtesy of Kathy Gunst
On street corners throughout Mexico, street vendors grill ears of corn until they are sweet, tender and almost blackened. Then they slather them with a spicy chile powder and crumbled cheese. The sweet, smoky corn mixed with the creamy cheese and a touch of spice is irresistible. Traditionally a dry crumbly cheese like cotija is used but you can easily substitute crumbled feta, Parmesan or a ricotta salata.
Shopping List
- 4 ears fresh corn, shucked (See one of our farms for fresh corn)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- Salt and pepper
- Dash chile powder
- About 1 cup crumbled feta, cotija, Parmesan or ricotta salata
Make It
- Shuck the corn and gather your toppings.
- Heat a grill on high, about 425 degrees.
- Place corn directly on the hot grill, cover and cook 5 minutes.
- Gently turn the corn and cook another 5 minutes rotating once or twice so it grills brown on all sides evenly.
- Mix the sour cream, mayonnaise, salt and pepper in a small bowl. Place the chile powder in a separate small bowl and the cheese in another bowl.
- Remove the corn from the grill. Spread with a tablespoon of the sour cream mixture. Lightly sprinkle with chile powder and sprinkle on a heavy tablespoon of cheese. Repeat with remaining corn.
Variations: Add fresh chopped cilantro on top of the cheese. Serve with sea salt and lime wedges.
