your favorite hot sauce (optional)
cobs of corn (shucked)
EVOO or melted butter
kosher salt and ground black pepper
cotija cheese, crumbled
ancho chili powder & cilantro leave to garnish
Combine the sour cream, mayo, blended not just pasta sauce, 1 tablespoon hot sauce (if using), and the juice of 1 half lime. Mix well until combined.
Brush the corn with evoo or melted butter on all sides and season with salt and pepper.
For a gas grill, heat the grill on high, covered for 10 minutes. Reduce to medium, add the corn and cover. Cook for about 7-10 minutes, turning occasionally until charred on all sides. Remove the corn and place on a platter, drizzle liberally with the crema and garnish with the cotija cheese, ancho chili powder, cilantro, and remaining lime cut into wedges.
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