Mexican-Style Grilled Corn

Name: Mexican-Style Grilled Corn
Ingredients: 1/4 cup crème fraîche; 1/4 cup light mayonnaise; 1/2 teaspoon fine sea salt; 2 canned chipotles in adobo sauce, seeded; 6 ears corn, husked; 1/2 cup queso fresco or grated parmigiano-reggiano; 1/8 teaspoon cayenne; 1 lime, cut into wedges

Whole Foods Market|July 11, 2013 2:54 pm EST

2.7 (27 ratings)

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In a nod to the corn-on-the-cob often served by street vendors in Mexico, sweet corn is brushed with a smoky chipotle spread before grilling, and then finished with crumbled cheese, cayenne, and a squeeze of fresh lime juice. Click here to see In Season: Corn.

Servings

6

Ingredients

1/4 cup crème fraîche
1/4 cup light mayonnaise
1/2 teaspoon fine sea salt
2 canned chipotles in adobo sauce, seeded
6 ears corn, husked
1/2 cup queso fresco or grated parmigiano-reggiano
1/8 teaspoon cayenne
1 lime, cut into wedges

Directions

Preheat a grill on medium-high heat.
Meanwhile, put the crème fraîche, mayonnaise, salt, and chipotles in adobo in the bowl of a food processor and pulse just until smooth. Transfer to a bowl.
Generously brush the mixture on the corn and grill, turning occasionally, until deep golden brown, 7-9 minutes.
Brush the remaining crème fraîche mixture on the corn, then sprinkle all over with queso fresco and cayenne. Serve with lime wedges on the side to squeeze over the top.