Charcoal-Grilled Corn With Cream, Cheese & Chile
Ingredients:
6 ears fresh sweet, in their husks
½ cup sour cream mixed w/ a little milk
3 T. unsalted butter, melted
1/3 cup crumbled Mexican queso fresco
1 T. hot powdered chile
Method:
- Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened.
- Remove, let cool, then remove husks and silk.
- About 10 minutes before serving, brush the corn with melted butter, return to the grill and turn frequently until nicely browned.
- Serve with cream, cheese & powdered chile.