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Epicurious

Mexican-Style Corn

Set out the sour cream, cheese, and corn, and let each person fix his own.

Recipe information

  • Yield

    serves 8

Ingredients

1 cup sour cream or crème fraîche
1/8 teaspoon paprika
2 cups grated dry, aged cheese, such as Jack or Asiago
8 ears corn on the cob

Preparation

  1. Step 1

    Heat a grill to medium-high. Place sour cream in a small bowl and sprinkle with paprika; set aside. Place cheese in a small bowl; set aside. Grill corn until tender, about 15 minutes, turning frequently.

    Step 2

    Remove from the grill; when cool enough to handle, pull back the husks and remove the silk. Brush the corn with sour cream, and roll in cheese.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsMexicanLatin AmericanSour CreamDairyCornVegetableMonterey JackCheeseAsiagoSideLunchDinnerVegetarianGluten FreeNut FreeQuickEasy5 Ingredients or FewerGrillingSummerCookbooks
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