Food Network Magazine - (05)May 2020

ESQUITES ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

FOR THE SPICE BLEND

1 tablespoon fine sea salt

1½ teaspoons chili powder

½ teaspoon ancho chile powder

½ teaspoon paprika

¼ teaspoon granulated garlic

¼ teaspoon guajillo chile powder

Zest from ¼ lime

FOR THE CREMA

½ cup mayonnaise

¼ cup sour cream

1½ teaspoons chopped fresh cilantro

FOR THE CORN

4 ears of corn, husked

Vegetable oil, for brushing

1 tablespoon crumbled

cotija cheese, plus more for topping

2 teaspoons chopped fresh

cilantro, plus more for topping

Lime wedges, for serving

1. Make the spice blend: Combine the
   salt, chili powder, ancho powder, paprika,
   garlic, guajillo powder and lime zest in a
   small bowl; set aside.


2. Make the crema: Combine the
   mayonnaise, sour cream, cilantro and
   ½ teaspoon of the spice blend in a medium
   bowl; refrigerate until ready to use.


3. Cook the corn: Heat a grill to high.
   Brush the corn with vegetable oil. Grill,
   turning occasionally, until tender, 8 to
   10 minutes. Let cool.


4. Cut the kernels off the cobs and
   transfer to a large bowl. Add ¼ cup of the
   crema, ½ teaspoon of the spice blend and
   the cotija and cilantro; stir to combine.
   Top with more cotija and cilantro and
   sprinkle with more of the spice blend.
   Serve with lime wedges.

MAY 2020 ●FOOD NETWORK MAGAZINE 103

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