Chile-Spiked Grilled Corn Rolled in Cotija Cheese
- SERVINGS: 6
Use a pure ground chile that has some kick to it, such as Mexican chile piquín, to counterpoint the sweet grilled corn and the creamy coating. If you can't find the chile, use 1 teaspoon paprika mixed with 1/2 teaspoon cayenne pepper and 1/2 teaspoon salt.
- 6 ears of corn, shucked
- 1/4 cup mayonnaise
- 1/4 cup crème fraîche or sour cream
- 1/2 cup freshly grated cotija or Pecorino-Romano cheese (about 2 ounces)
- 2 teaspoons chile piquín
- Lime wedges, for serving
- 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.
- 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.
- Meanwhile, in a small bowl, mix the mayonnaise with the crème fraîche.
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.