Elotes a La Parrilla (Grilled Corn On the Cob)

ricardocuisine.com

Efrain

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

subheading: NOTE FROM RICARDO:

Queso fresco is a creamy, mild white cheese made from cow’s milk (or a combination of cow and goat milk). It is widely used in Mexican cuisine and can be found in many Latin American markets.

You can also create a handle by inserting a disposable chopstick through the corncobs.

subheading: PERSONAL NOTE:

Create a note

Directions at ricardocuisine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer