- 4 ears corn
- 1/4 cup crema (or half mayonnaise/half sour cream)
- 1/8 teaspoon cayenne
- 3 ounces cotija (or feta)
- Lime wedges
Pull the husks back from the corn and clean off all the silk. Put the husks back in place and immerse in water to soak for 10 minutes. Drain well.
While the ears are soaking, lightly grease the grill and pre-heat to medium-high. Cook the corn for 10 minutes with the husks still in place. Then, pull back the husks and cook an additional 5 minutes to brown and finish cooking the corn. Turn at least once during the final 5 minutes.
While the corn is grilling, whisk together crema and cayenne pepper. After removing the corn from the grill, spread the corn with the crema mixture. Then crumble cotija on top of the ears. Serve with fresh lime wedges.
Source: The Gourmet Cookbook, Ruth Reichl, p. 536