6 ears corn, unshucked
1 cup (8 fl oz/250 ml) crema
1 cup (5 oz/155 g) crumbled queso añejo or (4 oz/125 g) grated Parmesan cheese
2 limes, quartered
1/2 cup (1-1/2 oz/45 g) ground pequÃn or other hot ground chile
1/2 cup (4 oz/125 g) sea salt
1 cup (8 fl oz/250 ml) crema
1 cup (5 oz/155 g) crumbled queso añejo or (4 oz/125 g) grated Parmesan cheese
2 limes, quartered
1/2 cup (1-1/2 oz/45 g) ground pequÃn or other hot ground chile
1/2 cup (4 oz/125 g) sea salt
Preparation
Carefully pull the husks back from the corn, remove the silk,and pull the husks back in place. Soak the ears in cold water to cover for 30minutes.
Meanwhile, prepare a fire in a grill.
Remove the corn from the water and place it directly on the grill rack overmedium-hot coals. Grill, turning frequently, for about 20 minutes. If the huskis very burned but the corn is not yet tender, wrap in aluminum foil andcontinue roasting until done.
Transfer the corn to a platter.
Put the crema, cheese and limes in separate small bowls. Place the chile andsalt in shakers or small bowls. Let everyone shuck his or her own corn. Theythen rub it with lime that has been dusted with chile, spread it with crema,sprinkle on the cheese, and season with saltâ€"or proceed in any order thatappeals.
Recipe from Savoring Mexico
