Mexican Style Corn On The Cob With Lime Ancho And Queso Fresco Recipes

MEXICAN CORN ON THE COB (ELOTE)

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

MEXICAN-STYLE CORN ON THE COB WITH LIME, ANCHO, AND QUESO FRESCO

Steps:

• To make pineapple-cucumber puree: Put pineapple and cucumber chunks in a blender. Add a pinch of salt, aSoak corn in cold water for 1 hour. Preheat a gas grill or a ridged grill pan to medium, or prepare a charcoal grill, letting coals burn until covered with white ash.
• Grill corn, turning frequently, until the husks are charred, 25 to 30 minutes. Meanwhile, put butter, cilantro, and lime juice in a small bowl. Season with salt and pepper, and stir to incorporate the ingredients. Spread the butter mixture on a serving platter.
• Remove corn from grill and carefully peel back the husks. (Corn will be very hot!) Remove corn silk and, if desired, wrap some strands of husk around top of corn and knot them. Put the hot cobs on the buttered platter and roll to coat. Sprinkle cheese evenly over the ears, turning them to coat. Sprinkle with chipotle and ancho chili powders and a little extra cilantro. Serve immediately.

GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME, AND QUESO FRESCO

Steps:

• Make the garlic butter:
• Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.)
• Make the corn:
• 1. Heat your grill to high.
• 2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.
• 3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately.

MEXICAN STYLE CORN

Steps:

• Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
• Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.