Active Time
N/A
Total Time
N/A
Yield
Serves : 6
© Monica Buck

How to Make It

Step 1    

Light a charcoal grill or preheat the oven to 500°. In a large pot of boiling water, cook the corn until crisp-tender, about 3 minutes. Drain well.

Step 2    

Grill the corn, turning frequently, until well-browned, 10 to 12 minutes. Alternatively, roast the corn on a baking sheet for 10 to 15 minutes, turning the ears occasionally.

Step 3    

Meanwhile, in a small bowl, mix the mayonnaise with the crème fraîche.

Step 4    

Attach corn holders to each ear of corn, or press a bamboo skewer through the centers. Generously brush the mayonnaise mixture all over the ears and sprinkle with the cheese and chile piquín. Serve right away, with lime wedges.

You May Like

Aggregate Rating value: 4

Review Count: 2639

Worst Rating: 0

Best Rating: 5