Mexican Grilled Corn
Thursday, August 12, 2010 at 8:01PM 
This recipe is super simple, and takes corn to a whole new level.
On a family farm earlier this summer there was corn growing, before they came to harvest the corn we enjoyed some on the grill. This corn was a field corn or "horse" corn that is raised to feed to animals. Not the typical sweet corn you find at the grocer.
The below recipe is especially good with "field or horse" corn because those ears can be very bland and tasteless although most super markets sell "sweet corn" you sometimes come across this bland corn mixed in there additionally sometimes they have this bland corn at a cheaper price. This is a great way to dress up that corn and give it flavor.
Mexican-Style Grilled Corn
INGREDIENTS
Vegetable oil for cooking grate
1/3 cup Mexican Crema
3 tablespoons minced fresh cilantro leaves
1 teaspoon garlic powder
3/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 teaspoons juice from 1 lime
1 ounce queso fresco , crumbled (about 1/2 cup)
4 teaspoons vegetable oil
1/2 teaspoon kosher salt
6 large ears corn , husks and silk removed
INSTRUCTIONS
1. Get your grill started and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
2. While grill is heating, combine crema, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.
3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with crema mixture; toss to coat evenly. Serve immediately.
Serves 6
Recipe adapted from America's Test Kitchen
Notes from preparation:
Substitutions: The original recipe calls for a combination of Mayo and Sour Cream, I substitute these with Mexican Crema. Additionally the original recipe uses Pecorino Romano cheese of which I substituted Queso Fresco. You can use your favorite cheese here, we find the queso fresco to be very mild and thus taking the seasoning flavors well.