I have never been a fan of corn on the cob until I tried grilled sweet corn at Sol Cocina in Scottsdale. The corn came nicely charred and carved tableside. The corn kernels are crisp, sweet and juicy. I like to stir a good dollop of chipotle/mexican crema and lime juice to make it a liitle creamy, smoky and tangy.

We made this as a vegetable side to go with Arroz con Marisco last night. Perfecta! It was so good that we bought more and made it again to go with the hamburger meal this evening.

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Ingredients

Mexican Crema

• 1 cup sour cream
• 1 cup heavy cream
• 1 tsp kosher salt
• 1 Tbsp Sriracha sauce

Grilled Sweet Corn

• 5 ears sweet corn with husks
• Juice of one lime
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp ground cumin
• 1/4 tsp ground chili lime powder from TJ
• 2/3 cup Mexican Crema
• 1/2 cup crumbled Cotija cheese
• 1/4 cup cilantro, loosely chopped

Directions

Mexixan crema

1. Mix all ingredients together and set aside.

Grilled Sweet Corn

1. Remove outer husks from the corn.
2. Soak in water for half an hour.
3. Meanwhile, mix salt, cumin, ground black pepper, and chilli-lime powder in a small bowl.
4. Drain and pull down the husk and remove the silk.
5. Brush each ear with lime juice and sprinkle cumin mixture over the corn.
6. Grill for 15 minutes, rotating frequently until nicely charred.
7. Transfer to serving dish and sprinkle crumbled cojita cheese and minced cilantro.
8. Serve with Mexican crema.