Grilled Corn on the Cob with Chile and Lime
Photo by Con Poulos
Ingredients
- ¼ teaspoon chipotle chile powder or ancho chile powder
- 6 tablespoons crema mexicana, créme frache, or sour cream
- 1 tablespoon fresh lime juice
- ¼ teaspoon coarse kosher salt
- 8 ears corn with husks
- 2 limes
- ¼ cup fresh cilantro
Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill. Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. S...
Riesling Wines from Germany
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