"Drippy" Mexican Sweet Corn
Copyright 2003 by Lynne Rossetto Kasper
Ingredients
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.
Serves 6
- 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
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Instructions
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.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
