Mexican-Style Corn on the Cob

What says backyard bbq more than fresh corn on the cob? I had the chance to hang with chef Michelle Bernstein today at Macy’s Chef Street and she shared her favorite summertime recipes including this  one for corn on the cob.

  • Ingredients
  • 4 ears fresh corn, in husks
  • 1/4 cup mayonaise
  • 1/4 cup Mexican creme or sour cream
  • 1/2 cup cottage cheese, crumbled fine
  • 2 teaspoons ancho or chipotle powder
  • 1/4 cup finely chopped cilantro leaves
  • Lime wedges
  • Kosher salt

Preheat a grill to medium, or prepare a charcoal grill, letting the coals burn until covered with white ash.

cook the corn without removing the husk in simmering water for 6-8 minutes. Remove from the water, dry off excess water. Grill the corn turning frequently, about 4-5 minutes.

Mix the mayonnaise and the sour cream together, season with a little salt.

Remove the corn from the grill and carefully peel back the husks. (be careful, it will be VERY HOT)

Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Cut the corn cobs in half.

Spread the cream/mayo mixture all over the corn. Shake some chili powder all over, top with a little cilantro and a sprinkle of cheese evenly all over the ears. Serve immediately with lime wedges.

Serves 4

Just a note to let you know that this post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own and my love for Michelle Bernstein and her cheesy corn is real.

I love working with the Culinary Council and you can find out about upcoming events on their site and their twitter @culinarycouncil


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