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To achieve maximum charring without drying out the corn, we grilled husked corn directly on the grates over a very hot fire. Coating the corn with oil and chili powder gave it spice and prevented it from sticking to the grill. A mixture of sour cream and mayonnaise proved a good substitute for hard-to-find crema in the sauce used to coat the cooked corn in this authentic-tasting grilled corn recipe.
Mexican-Style Charcoal-Grilled Corn Mexican street vendors add kick to grilled corn by slathering it with a creamy, spicy sauce. Could we deliver authentic south-of-the-border flavor from our own backyard?
SERVES 6
If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.
Vegetable oil for cooking grate
1/4 cup regular or light mayonnaise
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
3/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
4 teaspoons juice from 1 lime
1 ounce Pecorino Romano, grated (about 1/2 cup) (see note)
4 teaspoons vegetable oil
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
6 large ears corn, husks and silk removed
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1st Keep
 jbatesy
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