Elote a la Parrilla (Grilled Corn on the Cob)

Servings: 6-8

Ingredients:
8 ears of corn, unshucked
4 limes, cut in quarters
1 cups queso añejo or parmesan cheese
½ cup ground chile or New Mexico chile powder
sea salt

Directions:
1) Pull the husks back on the corn, remove the silks and push the husks back to cover the ears. Soak the ears in water for 30 minutes.
2) Preheat the grill and place the corn on the hot rack over medium heat. Grill the ears, turning frequently, or until corn is tender. Lay foil down on the grill if the husks begin to burn.
3) Take corn off grill and let cool slightly. Pull husks from the ears. For a more rustic presentation, leave the husks folded back on the ears. Sprinkle lime, chile, cheese, and sea salt on each ear. Alternatively, put out bowls of each condiment and let guests doctor up their own corn. Other additions that you could include are butter or crema.

Recipe courtesy of Hispanic Kitchen member Carolyn Swaney


To print this page, "CTRL P" on your keyboard or use this environmentally friendly printing tool: