Elotes a la Parrilla (Grilled Corn on the Cob) | RICARDO
We may not eat quite as much corn as our friends to the south, for whom it’s a major food staple, but the golden grain still holds a precious place on our plate
Keywords
- bbq
- barbecue
- summer recipe
- vegetable
- queso fresco
- spices
- Mexican recipe
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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
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