Tuesday, May 1, 2012

Charred Corn with Lime, Chile, & Crema

Ingredients:
6 ears corn, silks removed but husks left intact
2 limes, quartered
2 Tbsp cayenne pepper
1 cup mexican crema
salt

Directions:
1.  Grill corn on an outdoor grill.
2.  Brush with mexican crema.
3.  Dip lime wedges in cayenne pepper.  Squeeze juice over corn (so cayenne gets on corn too) - or just squeeze lime juice and dust corn with cayenne.
4.  Top with salt, if desired.

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