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.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1-2 ears of corn per person
- Butter or oil for rubbing (add some chopped fresh cilantro for extra flavor)
Instructions
- 1
Cilantro queso fresco mayonnaise sauce:
- 2
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
- 3
Continue blending and add the remaining oil until the mayonnaise sauce starts to thicken
- 4
Add the crumbled queso fresco and lime juice, blend until you have smooth sauce
- 5
Add salt to taste
- 6
Pre-boil corn & grill method:
- 7
Pre-boil for 2-3 minutes, then rub with butter or oil and grill for 10-15 minutes, turning every 3-4 minutes
- 8
Wrap corn in foil grilling method:
- 9
Remove the husks and silk from the corn, rub with oil or butter
- 10
Wrap each ear of corn in foil and grill for 15-20 minutes, turning every 5 minutes
- 11
Using gloves, carefully remove the foil and grill for 3-5 minutes if you want that crispy charred finish
- 12
Corn grilled with husks on:
- 13
Remove a few of the outer husks and open the husks (without removing them), remove the corn silks and then close the husks
- 14
Soak in cold water for a couple of hours before grilling
- 15
Grill with husks for 15-20 minutes, turning corn every 5 minutes
- 16
Using gloves, remove or pull back the husk, and grill for 3-5 minutes if you want that crispy charred finish