Serves: 6
Total Calories: 87
Light a charcoal grill or preheat the oven to 500°. In a large pot of boiling water, cook the corn until crisp-tender, about 3 minutes. Drain well.
Grill the corn, turning frequently, until well-browned, 10 to 12 minutes. Alternatively, roast the corn on a baking sheet for 10 to 15 minutes, turning the ears occasionally.
Meanwhile, in a small bowl, mix the mayonnaise with the crème fraîche.
Attach corn holders to each ear of corn, or press a bamboo skewer through the centers. Generously brush the mayonnaise mixture all over the ears and sprinkle with the cheese and chile piquín. Serve right away, with lime wedges.
This Chili-Spiked Grilled Corn Rolled in Cotija Cheese recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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