“DRIPPY” MEXICAN SWEET CORN ON THE COB
- 6 to 8 ears fresh sweet corn, husks removed
- 12 tablespoons (1½ sticks) salted butter, melted
- Salt and fresh-ground black pepper
- 2 cups Mexican crema or sour cream
- About 3 cups fresh-grated Mexican Queso Anejo or Parmigiano-Reggiano cheese
- ½ cup hot chile powder
Instructions:
At the El Burrito Market in St. Paul’s Mexican community, you can tell it’s corn season when you pull your car into the parking lot and see people clustered around the smoking outdoor grill.
- Prepare an outdoor grill. When the coals are completely covered with gray ash, grill the corn about 4 inches from the coals, turning the ears often with tongs and brushing them several times with the butter. After about 5 minutes, or when the corn is beginning to color, remove the ears to a platter. Sprinkle them lightly with salt and pepper.
- Place the crema in one shallow bowl, the cheese on a large plate, and the chile powder in a salt shaker.
- Let the corn cool until it is easy to handle but still warm. Roll the ears of corn in the crema, draining off some of the excess. Then roll them in the cheese. Finish the ears by sprinkling them with chile powder to taste, and drizzling each one with a little more crema and melted butter.