Ingredients
6
6 servings
- •2 gallons water
- •1 cup white sugar
- •4 ears yellow corn
- •mesquite wood chips
- •3 tablespoons chili powder
- •5 tablespoons crumbled cotija cheese
- •3 tablespoons Mexican crema
- •⅓ bunch chopped fresh cilantro
- •1 teaspoon salt
- •2 tablespoons lime juice
Instructions
- Combine water and sugar in a large bowl and stir well. Leaving corn in husks, soak for at least 1 hour.
- Preheat an outdoor grill for low heat with mesquite chips in the wood box. Lightly oil the grate.
- Grill corn, still in husks, for 45 minutes. Remove from grill and let cool before shucking.
- Cut corn from the cobs and combine with chili powder. Saute corn kernels in a skillet over medium heat, tossing frequently, until you see come charring, about 5 minutes.
- Add cotija cheese, crema, cilantro, and salt and cook until warmed through, about 4 more minutes. Spritz with lime juice and serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 265
- Carbohydrate: 48g
- Fat: 8g
- Fiber: 3g
- Protein: 5g
- Sugar: 36g
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