Mexican Street Corn

Chef Frank Dodd, Trius Winery

Serve with: Trius Riesling

Corn

• 6 corn ears
• olive oil
• 2 tsp chipotle chili powder
• ⅓ cup cotija cheese or fresh Parmesan, crumbled
• ¼ cup fresh parsley, finely chopped
• kosher salt
• 2 limes juiced

Crema

• 1 cup heavy cream
• 2 tbsp sour cream
• 1 lime juiced
• ¼ tsp chipotle chili powder
• ¼ tsp salt

Place each husked ear of corn on a piece of foil. Brush with olive oil and lightly sprinkle all sides of corn with salt. Wrap foil tightly around corn.

Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 minutes or until the corn can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning. 

While the corn is cooking, whisk the ingredients for the crema together in a bowl. Remove the corn from the foil and lightly brush each ear of corn with sauce mixture and sprinkle chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn and serve.