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Campfire Cooking

Slide 2 of 11

Grilled Corn with Queso Fresco and Lime–Tarragon Butter

This recipe is based on typical street food in Oaxaca, Mexico, where Michelle Bernstein once lived. The corn is typically smothered in mayonnaise, dipped in cheese and then covered with a spicy chile powder. Here, Bernstein adds a little melted butter for an American accent. She uses a powdered-sugar shaker to apply an even coating of the chile powder.

slideshow  More Grilled Vegetables

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