Time: 40 min.
Complexity: easily
Servings: 4

Grilled corn is a popular street food throughout Mexico. You'll often see it roasted in its husk over a fire, but it can also be made at home on the stovetop. This recipe offers both grilled and pan-fried options. Both options involve roasting the corn in its husk, which gives it a smoky, sweet flavor that pairs so well with the creaminess of mayonnaise, sour cream, and salty cotija cheese.

Ingredients:

• 4 ears of corn with husks
• 1/4 cup crème fraîche
• 1/4 cup mayonnaise
• 1 tbsp lime juice and lime wedges for serving
• 60 gr. cotija or parmesan cheese, grated

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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corn, Cotija cheese

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Preparation:

Step 1
• Preheat the grill to medium-high heat. Place the corn husks on the grill grate. Cover the grate and cook, turning the corn every 5 minutes, until the husks are evenly charred, about 15 minutes total.
Step 2
• You can grill the corn on the stovetop. Heat a large cast-iron grill pan over medium-high heat for about 5 minutes. Working in batches, depending on the size of your pan, add the husks to the hot pan. Cover the pan with a lid; you can also cover it with another large pan. Grill, turning the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total.
Step 3
• Meanwhile, in a medium bowl, whisk together the sour cream, mayonnaise, and lime juice until smooth. Add 1 tablespoon of water if needed. Cover and refrigerate until ready to serve.
Step 4
• Remove the husks from the cob, but don't tear them off. Push them back to create a handle. Spread the sour cream mixture over the corn. Transfer the corn to a platter, sprinkle generously with cheese on all sides, and season with salt. Serve with the remaining lime wedges to moisten the corn.

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