Spread:
1/4 cup mayonnaise
2 Tbsp. sour cream
1/4 tsp. garlic salt
juice of one lime
Combine in a small bowl.
Topping:
1/4 cup grated Cotija cheese
1 tsp. smoked paprika (or chili powder if you want heat)
Combine in a small bowl.
5 ears fresh corn, husked
Garnish (optional):
chopped cilantro
Optionally, soak 5 wooden skewers in water for 30 minutes. Insert a skewer halfway into the bottom of each corn cob (the roasted-corn people at the market last year used a drill to help set their skewers).
Place the corn directly over the grill, heated to medium (350-450F), cover, and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown. Transfer to a large platter and smear the spread over each ear of corn, then sprinkle evenly with topping. Serve immediately.
Adapted from Seeded at the Table
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
