PREP Time
1 min
DIFFICULTY
Easy
COOK Time
30 min
Servings
4

Roasted Ears of Corn with Crema Mexicana and Queso Fresco

Ingredients



  • 4 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 Fresco cheese.

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