Let's get grilling

1 Heat grill to medium heat.
2 Drizzle olive oil over the ears corn and place on grill for 3–4 minutes rotating on each side until slightly charred. Remove corn from grill.
3 Place sour cream in a bowl with ancho chile, cayenne, cumin, lime juice and salt. Mix well. Using a brush, brush this mixture over the corn and sprinkle with Cotija cheese and chopped cilantro.
Cooking for 4 people

Ingredients


  • olive oil
    3 tablespoons
  • corn (husked)
    4 ears
  • Mexican crema or sour cream
    1/2 cup
  • crumbled Cotija cheese
    1/2 cup
  • ancho chile powder
    1 teaspoon
  • cayenne pepper
    1/2 teaspoon
  • cumin
    1/2 teaspoon
  • juice of a lime
    1
  • kosher salt
    1 teaspoon
  • chopped cilantro
    1/4 cup
Credit: Recipe courtesy of Chef Brandon Frohne, Executive Chef at Mason’s Nashville

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