Give summer corn a boost with a popular Mexican preparation. This recipe instructs you to char the corn, which will downplay its sugary sweetness, bring out a complex, smoky flavor and create the perfect canvas for more powerful flourishes. Use chile powder made of 100% dried chiles, like ancho or guajillo, without added salt and spices.
- 6 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon fresh-squeezed lime juice
- ½ teaspoon chile powder, plus more to taste
- ¾ cup fine-crumbled Cotija cheese or queso fresco
- 4 ears corn, shucked
- Chopped cilantro, to finish
- Lime wedges, for serving
Combine mayo, sour cream, lime juice and chile powder in mixing bowl. On separate plate, sprinkle cheese in single layer. Set aside.
Warm grill or cast-iron pan over high heat. Add corn, in batches, if necessary,and cook, turning, until lightly charred, 6–10 minutes.
Using spoon or brush, coat hot corn evenly with mayo mixture. Quickly roll each ear in cheese, and shake off excess. Finish with cilantro and chile powder, to taste. Serve with lime wedges. Serves 4.
With notes of pineapple, mango and guava, and seductive aromas of citrus blossoms, this wine will transport you to the Mexican seaside. Like the lime wedges served with this dish, the wine’s crisp acidity has a refreshing effect on the rich corn.