Friday, June 24, 2011

Grilled Corn, Mexican Street Style

6 medium ears corn, shucked
2 tablespoon melted butter
7 tablespoon sour cream
1-2 tablespoon milk
2 teaspoons lime juice
1 clove garlic, minced
1/4 cup queso fresco or shredded parmesan
2 teaspoons chile powder, or to taste
1 lime, cut into 6 wedges

Grill the corn over medium high until the kernels are roasted about 10-12 minutes. Remove from the grill, brush with butter and return to grill another 7-8 minutes, or until the corn is well browned.
In a small bowl, combine the sour cream, milk, lime juice and garlic. Spread the cheese out on a pie pan or on a small sheet tray.
To plate:
Brush the corn with the sour cream mixture, sprinkle with chile powder, season with salt and pepper and roll in the cheese.
Serve with the lime wedges.