Elotes a la Parrilla  (Grilled Corn on the Cob)

Elotes a la Parrilla (Grilled Corn on the Cob)

  • Preparation 25 min
  • Cooking 12 min
  • Servings 1
  • Makes 6

We may not eat quite as much corn as our friends to the south, for whom it’s a major food staple, but the golden grain still holds a precious place on our plates—every year, we eagerly await corn-on-the-cob season with bated (and buttered) breath. After charring our cobs for a quick 10 minutes on the BBQ, we smeared them in a delectable mix of sour cream, mayo, garlic, chili and cilantro. We dare you to eat just one.

Featured in RICARDO Magazine (SUMMER 2016)
  • Egg-free
  • Gluten-free
  • Vegetarian

Categories

Ingredients

    • ¼ cup (60 ml) sour cream
    • ¼ cup (60 ml) mayonnaise
    • 1 tbsp cilantro, finely chopped
    • 1 garlic clove, finely chopped
    • 1 tsp chili powder
    • 6 ears corn, with husks
    • ½ cup (60 g) crumbled queso fresco or feta cheese (see note)
    • Lime wedges, for serving

Preparation

Note from Ricardo

Queso fresco is a creamy, mild white cheese made from cow’s milk (or a combination of cow and goat milk). It is widely used in Mexican cuisine and can be found in many Latin American markets.

You can also create a handle by inserting a disposable chopstick through the corncobs.

Personal Note