Roasted Ears of Corn with Crema Mexicana and Cotija
HOW TO MAKE IT
- 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!