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Rachael whips up her take on Mexican street corn: a quick and easy side dish or snack of grilled ears of corn topped with a creamy chili sauce, Cotija cheese, scallions + cilantro. She serves these crave-worthy beauties alongside her Peruvian-Style Chicken with Pepper-Herb Sauce and Peruvian-Style Bean Salad.
For more corn on the cob recipes, check out Richard Blais' Chili-Spiced Corn on the Cob and Sunny's Sunset Park Cobs of Corn on a Stick.
Ingredients
- 4-6 ears of corn, husked
- Cooking spray
- Salt
- 1 lime, zested and halved
- 1 ½ cups crema or heavy cream
- 1 tablespoon aji panca or chipotle paste
- ½ cup chopped scallions or finely chopped chives
- A handful of chopped cilantro
- ¾ cup Cotija cheese, crumbled (about 6 ounces)
Yield
Serves: 4 to 6
Preparation
Char corn sprayed with a bit of oil on hot grill or in large cast-iron skillet over medium-high heat. Season with salt and top with lime juice.
Warm crema or reduce cream at low simmer and combine with lime zest and chili paste. Top corn with it when ready to serve and garnish with scallions or chives, cilantro and Cotija.