Roasted Ears of Corn with Crema Mexicana and Cotija


  • 1 (7oz) package of Cacique® Queso Cotija Grated Cheese

  • 1 cup Cacique® Crema Mexicana

  • 6 ears of corn

  • ½ cup butter

  • Garlic salt and pepper to taste

Preparation Method
Prepare grill.  Gently pull back husks on corn and remove silk-like threads. Spread about 1 tablespoon butter evenly on each cob. Season to taste. Wrap each ear tightly with aluminum foil and place each cob on the grill, turning every 5 minutes. Grill for 25-30 minutes. Remove corn from foil during the last 10 minutes of cooking. Grill marks look great and they give a nice smoky flavor to the corn.

To Serve: pour Crema Mexicana generously over the corn and sprinkle with Queso Cotija. For an extra kick add ground chili powder as a topping. Enjoy!
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