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TOTAL TIME: 20 MIN
– 4 ears of corn, husked and rinsed – 2 tablespoons olive oil – unsalted butter, softened – crema Mexicana or sour cream – crumbled cotija or queso fresco – Kosher salt – Tajin – Mexican hot sauce, such as Valentina – limes
Step 1 – Heat grill to medium-high heat.
Step 2 – Carefully pull back the corn husks, leaving them attached at the base. Remove the silk and rinse them.
Step 3 – Soak the corn for a few minutes – this will help prevent husks from burning on the grill.d at the base. Remove the silk and rinse them.
Step 4 – Lightly brush the corn with olive oil.
Step 5 – Add the corn to the grill and cook, turning every 3 minutes, until tender and slightly charred for about 12 to 15 minutes.
Step 6 – Serve with traditional garnishes so that everyone can fix their corn the way they want.
Step 7 – The traditional way is to spread on a layer of butter, and then layer with crema Mexicana. Next, sprinkle the corn with crumbled cheese. Finish it with a sprinkle of salt, ground chile, squeeze of lime juice, and for an added kick drizzle Mexican hot sauce.