Corn on the cob is slathered in crema or mayonnaise, topped with cotija cheese, and dusted with cayenne in this classic Mexican street food.
Recipe information
Total Time
5 min
Yield
Makes enough for 12 ears of corn
Ingredients
3
/4 cup Mexican crema or mayonnaise
1
/2 lb queso cotija, or feta, crumbled
Cayenne to taste
Accompaniment: lime wedges
Need to make a substitution?
Preparation
Spread grilled corn with a thin layer of crema, then roll in cheese to coat. Sprinkle with cayenne. Squeeze lime juice from wedges to taste.