In today’s recipe, we will make the corn sauce and then top it with Crema Agria cheese. Because the cheese does not melt, it is incredibly creamy.
When served with overheated corn, the spice extracts the most flavor from the corn, while the creamy Crema sauce extracts the most flavor from the cheese.
Ingredients
Four ears of corn
14 cups Crema Mexican Agria Sour Cream (ordinary sour cream will suffice)
14 cup mayonnaise
12 cup crumbled Cotija cheese
2 crushed (or finely minced) garlic cloves
14 teaspoon coarse sea salt
1 lime juice and zest
1/4 cup finely chopped cilantro
12 tablespoons chipotle chili powder
Instruction
This recipe can be prepared in any way you like. One of the most significant considerations I have while creating Mexican Street Corn is that it must be grilled directly on the grill. I love to have the corn cut from the husks to get the nicest scorched corn kernels. They can also be left on for extra flavor.
At a high temperature of 400 degrees Fahrenheit, the corn can be roasted directly on the grill. I decided to have the corn removed from the husks to achieve good grill marks. Allow the corn to cool in the water for about 10 minutes before cooking. If you leave the husks on, coat them with cooking spray.
Place the corn on the grill to make the Mexican Street Corn and cook it until soft, about 12 minutes. After the corn has been cooked, add the cheese, mayonnaise, and remaining ingredients in a mixing bowl.
Carefully prepare the corn cobs. Top each with some cheese and a cilantro sprig before topping with the cheese mixture. Add a dab of chipotle chile powder and cilantro for more flavor.
This meal can be made by roasting it at 425 degrees. After cooking the corn on the grill, lightly coat it with cooking spray and wrap it in aluminum foil. The corn should be soft after around 20 minutes.
