Mexican-Style Corn

Name: Mexican-Style Corn
Yield: serves 8
Ingredients: 1 cup sour cream or crème fraîche; 1/8 teaspoon paprika; 2 cups grated dry, aged cheese, such as Jack or Asiago; 8 ears corn on the cob

January 26, 2012

Set out the sour cream, cheese, and corn, and let each person fix his own.

Recipe information

Yield
serves 8

Ingredients

1 cup sour cream or crème fraîche

1/8 teaspoon paprika

2 cups grated dry, aged cheese, such as Jack or Asiago

8 ears corn on the cob

Preparation

Step 1
Heat a grill to medium-high. Place sour cream in a small bowl and sprinkle with paprika; set aside. Place cheese in a small bowl; set aside. Grill corn until tender, about 15 minutes, turning frequently.
Step 2
Remove from the grill; when cool enough to handle, pull back the husks and remove the silk. Brush the corn with sour cream, and roll in cheese.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsMexican Latin American Sour Cream Dairy Corn Vegetable Monterey Jack Cheese Asiago Side Lunch Dinner Vegetarian Gluten Free Nut Free Quick Easy 5 Ingredients or Fewer Grilling Summer Cookbooks

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

29 Ricotta Recipes for Dinner, Dessert, and More

Put that half-full tub to use with recipes that go beyond the Italian American classics.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.