Grilled Mexican Corn with Crema

  • aldorazio Posted: 06/14/09
    Worthy of a Special Occasion

    An authenic way to make it is slightly different. You spread mayo, then role in cotija cheese, drizzel with liquid butter, and then salt, pepper, cayenne, lime (opt).

  • snackcracker675 Posted: 06/21/10
    Worthy of a Special Occasion

    Delicious! When I went to the store they were giving out samples of Crema Mexicana and it was on sale, too! WOOHOO!

  • cmedina12 Posted: 07/16/09
    Worthy of a Special Occasion

    ahhh, you guys must find the crema! it's essential. sour cream doesn't even match the amazing taste of mexican crema. you can generally find it around the cotija cheese.

  • MeMe924 Posted: 06/15/10
    Worthy of a Special Occasion

    This is a great addition to a cookout!

  • lhansen Posted: 07/19/11
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    Great flavor! Cut off the cob and ate for leftover later. Amazing flavor. Could not find Creme fresh so I used Sour Cream.

  • buenacena Posted: 02/17/13
    Worthy of a Special Occasion

    Quite tasty. As someone who typically eats corn with salt and butter, this was a nice alternative. The chile powder gives it a real kick. I liked it, but my husband ate around the spices as he thought it was too hot.

  • jjjamstou2 Posted: 08/13/12
    Worthy of a Special Occasion

    This was delicious! Very close to some authentic Mexican corn I had on vacation. I did find the right crema, and it is so much better than sour cream! Next time i will scale back a little on the chipotle powder so my lips don't have quite the burn, but this is now my favorite way to eat corn. Oh - we ended up not grilling tonight, so i did the corn under the broiler in the oven, turning frequently. Still very good.

  • teafortwo Posted: 07/04/14
    Worthy of a Special Occasion

    So easy and so spectacular! Greek yogurt can be substituted-I've doe it both ways. A clove of garlic is also really nice. I mix everything together and slather it on, it makes it even easier to serve. I put the slice of lime on the side.

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