Charred Corn With Lime Chile Crema Recipes

Steps:

• Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.
• Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
• Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.

Steps:

• Whisk together the mascarpone, Parmigiano-Reggiano, scallions, chiles, salt and lime zest and juice in a small bowl. Chill for 30 minutes.
• Prepare a grill for medium-high heat.
• Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
• Spread the crema onto the corn and coat with the pork rinds.

Steps:

• Place the corn in a large stockpot, bowl, or any container large enough to hold all the ears of corn and fill it with water. (The corn must be submerged under water so make sure your container is large enough.) If you don't have a sufficiently large container, use your kitchen sink.
• Allow the corn to soak for 20 minutes. Remove from the container, shake off the excess water, and tightly squeeze the husks against the kernels of corn.
• Heat an outdoor grill to medium-high. Place the corn on the rack and grill for 10 minutes. Turn the corn over and grill for another 10 minutes. Remove from the grill and let sit for 5 minutes.
• Take the grilled ears of corn and pull back the husks, exposing the kernels.
• Place a sheet of aluminum foil on one side of the hot grill. Place the pulled back husks over the foil, allowing the exposed kernels to sit over the open grill. (This is done so the husks don't burn before the corn can char.)
• Allow the kernels to char for about 4 minutes per side, or until they become dark and golden brown on all sides.
• Brush or slather the corn with crema. I also like to dip lime wedges in cayenne pepper so that when they're squeezed over the corn, the heat and acid are evenly distributed. Do this by placing the cayenne pepper on a small dish and pressing one side of the lime wedge onto it. Make sure to leave a few wedges pepper-free for those who don't like it hot.
• Surprisingly, if you use all of the condiments, the corn does not need salt. However, since that is a matter of taste, you may want to place some on the table.
• INGREDIENTS
• Corn
• This recipe can be made with corn that has been husked, using aluminum foil as a substitute for the husk. Place an ear of corn in the center of a sheet of aluminum foil. Sprinkle with a small amount of water and wrap the foil around the corn. Cook as instructed in the recipe. To char the corn, simply remove and discard the foil.
• TECHNIQUES
• Removing Silks from Corn
• The silks are the thin strings found inside the husk. Since they are inedible, they need to be removed. To do so, gently pull back the husks halfway down the ear of corn and pull out the silks. It is fine if a few are left behind. Fold the husks back over the corn.
• Making the Corn in the Oven
• This recipe can be made easily in the oven. Soak the corn as instructed and preheat the oven to 400°F. Roast the corn on a baking sheet for 20 minutes. Then allow it to rest outside the oven for 5 minutes.
• Cover all of the husks with aluminum foil (so that they do not burn) and char the corn in the oven under the broiler.
• ADVANCE PREPARATION
• The corn can be soaked and grilled or roasted a few hours ahead of time and charred before serving.

Steps:

• Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
• Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese.

Steps:

• Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
• Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
• Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
• Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
• Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
• While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
• Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.

Steps:

• Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
• Transfer corn to a serving platter and serve with lime wedges, salt, and chile powder.