El Burrito Market in St. Paul supplied the inspiration for this recipe. Your grill is ready for the corn when the coals are covered with gray ash.
6 ears fresh sweet corn, husks peeled back but still attached to the ears
1 1/2 sticks salted butter, melted
Salt and freshly ground black pepper to taste
2 cups Mexican Crema, or sour cream
About 3 cups freshly grated Parmigiano-Reggiano cheese
1/2 cup hot chili powder
1. Grill corn about 4 inches from coals for 8 to 10 minutes, turning with tongs and brushing with butter. Remove to a platter. Sprinkle lightly with salt and pepper.
2. Have the sour cream in one shallow bowl, the cheese on a large plate and the chili powder is a salt shaker.
3. Let corn cool until easy to handle but still warm. Remove husks then roll corn in sour cream, draining off excess. Then lightly roll in the cheese. Sprinkle with the optional chili powder to taste.
Variation: Some people like to temper the heat of the chili with a squeeze of fresh lime juice over the ear of corn.
Copyright 2003 by Lynne Rossetto Kasper
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