Ingredients
- ½ cup Duke’s mayonnaise
- ½ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 2 teaspoon hot sauce
- 2 tablespoon cilantro, chopped fine
- Salt and pepper to taste
- 6 ears corn, shucked and cleaned
- ½ cup cotija cheese
Preparation
• Preheat grill to medium heat or light charcoal and place grate 6 inches away from lit coals.
• In a bowl, make crema by mixing the mayo, sour cream, lime juice, paprika, hot sauce, half the cilantro, salt and pepper to taste.
• Grill the corn until lightly charred on all sides. While still warm; roll the corn in the crema and then in the cotija cheese. Top with the remaining cilantro and serve.
About this recipe
Chef’s Note: Try getting Gallrein Farm sweet corn. It’s the best in the state in our opinion and it’s available at the St. Matthews Farmers’ Market on Saturday.
