Best Grilled Corn With Queso Fresco Chili Powder And Lime Recipes

ELOTE

Steps:

• Add the corn to a pot of boiling water.
• Boil for 8-10 minutes then remove from the water and dry well with paper towels.
• Mix mayonnaise with sour cream and spread all over the corn.
• Mix together the chili powder, cayenne pepper and salt then sprinkle it all over the corn.
• Top with the cotija cheese then squeeze a wedge of lime over each ear of corn before serving.

GRILLED CORN WITH CHILI POWDER AND LIME

Steps:

• Grill corn over high heat, turning until lightly blackened in places and kernels are just tender when pressed, about 12 minutes.
• Cut each ear into 4 pieces. Transfer to a sturdy, medium-size paper bag and squeeze lime over corn. Sprinkle with chili powder and coarse salt. Close bag and shake to coat. Serve immediately from the bag or in a bowl.

ELOTE (MEXICAN STREET CORN)

Steps:

• Heat a grill to medium high.
• Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you've finished, use kitchen twine or string to tie the leaves together (see the photos).
• Use your hands to rub oil on each corn cob evenly, then place them on a baking sheet.
• In a small bowl, mix the sour cream, mayonnaise, feta or queso fresco (crumbling any large chunks into smaller chunks with your fingers), chili powder, garlic powder, cumin, and kosher salt in small bowl.
• Place the corn on the grill and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides.
• Place the corn back on the baking sheet and use a spoon to coat it with cheese mixture. Garnish with a squeeze of lime and torn cilantro leaves. Serve immediately, using the tied husks as a handle for easy eating.

GRILLED CORN ON THE COB WITH CHILE AND LIME

Steps:

• Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.
• Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
• Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.

CORN ON THE COB WITH CHILIES, QUESO FRESCO AND LIME BUTTER

Steps:

• Soak the corn in cold water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 25 to 30 minutes, turning frequently.
• While the corn is grilling, make the lime butter. In a small bowl, add the butter, lime juice, tarragon and salt and pepper, to taste. Mix well and spread onto a large plate. Take the corn off the grill and carefully peel back the husks (they will be hot). Remove the corn silk and tie the husks in a knot so you can hold onto it like a handle. Roll the corn in the butter. Top with a good amount of the queso fresco and sprinkle with the spice mixture. Serve immediately.
• For the spice mixture, combine all ingredients.