Starting in the spring, many New York City avenues are shut down for the day to accommodate the legions of vendors and food stands that populate the annual street fairs. One scent that stands out is the Mexican grilled corn. Walk through the fair, running into friends and neighbors as you munch on a hot piece of corn on the cob slathered in spiced cream, cheese, and fresh lime—a perfect afternoon slice of city life.
- 4 ears corn with husks
- 1/2 cup Mexican crema (or sour cream)
- 2 tablespoons chopped cilantro
- 1 lime, zested, lime cut into wedges
- 4 ounces queso fresco, crumbled
- 1/8 teaspoon chipotle chili powder
- Preheat a double-burner cast-iron grill over high heat.
- Peel husks away from corncobs and tie down over stalk with thin strips from a soft inner husk. Remove silk from cob and rinse husks in cold water to prevent them from burning when grilled.
- In a small bowl, stir together crema, cilantro, and lime zest.
- Grill corn, turning occasionally, until kernels are blackened in spots, about 5 minutes.
- Remove corn from grill and slather with crema mixture. Transfer corn to a serving platter and sprinkle queso fresco and chipotle chili powder evenly over corn. Garnish platter with lime wedges and serve immediately.