Recipe provided by Austin Personal Chef: Carlos Crusco
Ingredients:
- 4 Heads of corn (husks not removed)
- 2 tbsps. Ancho puree
- 3 tbsps. Mayo
- 2 limes – juice (zest from one lime)
- Sea salt to taste
- Queso Fresco
Directions:
- Heat the grill to medium- high heat.
- Pull the outer husks down to the base and pull away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.
- Meanwhile place the ancho puree, mayo, lime zest/juice and salt in a bowl. Mix and taste.
- Remove the husks and allow to cool down for a few minutes. Spread the Ancho Crema over the corn and sprinkle the Queso Fresco all over the corn. Serve with some cilantro and lime wedges. Enjoy!
