Mexican Broiled Corn
- 6 ears fresh sweet corn, husks and silk removed
- 2 limes, halved
- 1/2 cup sour cream
- 2 tablespoons whole milk
- 3 tablespoons unsalted butter, melted
- 1 tablespoon chili powder
- 1 1/2 tablespoons kosher salt
- 1/2 cup shredded queso fresco or Parmesan cheese
Fill a large stockpot with water and bring to a boil over high heat.
Place the corn and 2 lime halves into the boiling water and boil for 6 to 8 minutes, until the corn is tender. Use tongs to remove the corn from the water and place on a clean, dry kitchen towel to remove excess water.
In a small mixing bowl, combine the sour cream and milk and set aside.
Place the corn on a small baking sheet and brush with melted butter.
Arrange the oven rack 8 inches from the broiler unit and adjust the oven settings to broil.
Using oven mitts or pot holders, place the baking sheet in the oven and broil for 8 to 10 minutes, taking the corn out and using a pastry brush to baste with melted butter every 2 to 3 minutes. Watch the corn carefully while it is in the oven to prevent excessive browning. The corn should be golden brown when ready.
Using oven mitts or pot holders, remove the baking sheet from the oven and squeeze the remaining lime halves over the warm corn.
Generously brush the corn with the sour cream mixture and sprinkle with chili powder, salt, and shredded cheese. Serve warm.
Yield: 6 servings
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