The original recipe calls for a charcoal grill, but I used a gas grill with great results. Soaking the corn ahead of time keeps the husks from burning too soon and steams the corn during the first trip onto the grill. The corn turns out so juicy and sweet, you'll never want to prepare it any other way!
- 6 ears fresh sweet corn, in their husks
3 tablespoons unsalted butter, melted
1/2 cup Mexican crema or sour cream mixed with a little milk or cream
1/3 cup crumbled Mexican queso anejo or queso fresco, or another hard, crumbly cheese like parmesan, feta or farmer’s cheese
About 1 tablespoon hot powdered chile (choose chile de arbol for fiery heat, pasilla for a milder, smoky flavor)
- About an hour before cooking, submerge the ears of corn in a deep bowl filled with cold water. Light your charcoal fire and let it burn until the bed of coals is medium-hot (or heat your gas grill to medium-hot). Adjust the grill 4 inches above the fire.
- Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, then remove the husks and silk.
- About 10 minutes before serving, brush the corn with melted butter, return to the grill and turn frequently until nicely browned. (If you hear the kernels begin to pop, the corn is ready!) Serve right away, passing the crema, cheese and powdered chile for your guests to use to their own liking.
- Vegetables, Side Dishes