Grilled Angeleno Corn
In Mexico Street Vendors sell grilled corn slathered in mayo and cheese right on the side of the road. This lighter recipe is like many things in LA- inspired by the Mexican version but with a little American twist. We made these on fourth of July along with veggie chili and strawberry pecan salad and they were a big hit!
8 Ears Corn in Husks
1 Tbsp Butter
2 Tbsp Seasoned Salt
1/2 tsp Chili Powder
6 oz. Cojita Cheese
3 Tbsp Crema Mexicana
2 Limes
Mexican Hot Sauce
1/4 cup fresh Cilantro Leaves
Black Pepper (optional)
Soak corn in a pot of water for 10 minutes. Mix seasoning salt and chili powder in a bowl. Place corn on grill to steam in the husk about 8 minutes. Carefully peel husks back. 
Peel back the wrapper on a stick of butter and rub corn on all sides. Sprinkle with spice mixture on all sides. Cook until corn is covered in grill marks, about another 8 minutes. Remove husks and place on a platter. Drizzle with Crema, sprinkle with Cojita Cheese and a few dashes of mexican hot sauce. Give a few turns of the old pepper grinder, garnish with cilantro and serve with Lime wedges. Que rico! XJacq
PS- the most observant of you may have noticed those are not cilantro leaves
in the photo, but thats only because I recently harvested my spring onions and had this box to get through…
This corn looks so delicious! I’ve never had it like this, and would like to try it when corn is in season here later this summer. A great way to bring a bit of Mexico & California to my part of Canada! Thank you for stopping by Life Through the Kitchen Window and liking my post!
I hope you like it! If you can’t find cojita cheese, you can use any fresh crumbly cheese, even feta. It’s funny- we were talking about how good the corn in Canada is when we made this. We usually spend a week in August in Muskoka. I can’t wait!
Oh, it’s so beautiful in Muskoka. How lovely to spend time there each year — enjoy!