Grilled corn with cilantro queso fresco sauce
Recipe for grilled corn on the cob with a cilantro queso fresco sauce, inspired by Ecuadorian street food of choclos asados con salsa de queso y cilantro.
Servings 1 to 2 ears of corn per person
Ingredients
For the cilantro cheese mayo sauce (makes about 1 ½ cups of sauce)
- 1 egg very fresh
- 1-2 garlic cloves crushed
- ¾ cup light olive oil or sunflower oil regular olive oil will overpower the sauce
- Juice of 1 lime
- 6 oz queso fresco crumbled
- ¼ cup finally chopped cilantro about 1 medium sized bunch
- Salt to taste
Grilled corn
- 1-2 ears of corn per person
- Butter or oil for rubbing add some chopped fresh cilantro for extra flavor
Instructions
Cilantro queso fresco mayonnaise sauce:
- Combine the egg, the crushed garlic, the cilantro, a dash of salt, and ¼ cup of the oil in a blender and blend until the ingredients are pureed
- Continue blending and add the remaining oil until the mayonnaise sauce starts to thicken
- Add the crumbled queso fresco and lime juice, blend until you have smooth sauce
- Add salt to taste
Pre-boil corn & grill method:
- Pre-boil for 2-3 minutes, then rub with butter or oil and grill for 10-15 minutes, turning every 3-4 minutes
Wrap corn in foil grilling method:
- Remove the husks and silk from the corn, rub with oil or butter
- Wrap each ear of corn in foil and grill for 15-20 minutes, turning every 5 minutes
- Using gloves, carefully remove the foil and grill for 3-5 minutes if you want that crispy charred finish
Corn grilled with husks on:
- Remove a few of the outer husks and open the husks (without removing them), remove the corn silks and then close the husks
- Soak in cold water for a couple of hours before grilling
- Grill with husks for 15-20 minutes, turning corn every 5 minutes
- Using gloves, remove or pull back the husk, and grill for 3-5 minutes if you want that crispy charred finish
Notes
An alternative to making the cilantro queso fresco sauce for those who do not wish to make mayonnaise from scratch with a raw egg is to use store bought mayonnaise, and blend it with queso fresco, lime juice, cilantro, and garlic.
Another option for a completely egg-less version is to use heavy cream (alone or with some plain yogurt) or Mexican style crema and blend it with the queso fresco, garlic, and cilantro.
Another option for a completely egg-less version is to use heavy cream (alone or with some plain yogurt) or Mexican style crema and blend it with the queso fresco, garlic, and cilantro.