Name: Elotes a la Parrilla (Grilled Corn on the Cob)
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 6 serving(s)
Ingredients: ¼ cup (60 ml) sour cream; ¼ cup (60 ml) mayonnaise; 1 tbsp cilantro, finely chopped; 1 garlic clove, finely chopped; 1 tsp chili powder; 6 ears corn, with husks; ½ cup (60 g) crumbled queso fresco or feta cheese (see note); Lime wedges, for serving

Note from Ricardo

Queso fresco is a creamy, mild white cheese made from cow’s milk (or a combination of cow and goat milk). It is widely used in Mexican cuisine and can be found in many Latin American markets.

You can also create a handle by inserting a disposable chopstick through the corncobs.

Elotes a la Parrilla (Grilled Corn on the Cob)

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Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Black Silicone BBQ Mitt