Tuesday, May 1, 2012

Charred Corn with Lime, Chile, & Crema

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

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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