The cornhusk is the perfect built-in packaging for grilled corn. The husk keeps the moisture in and helps steam the corn.
Dress up your grilled corn with adobo and lime crema, a sprinkle of ancho chile powder and shredded Myzithra cheese for saltiness. You have a combination of tangy but not too spicy, creamy and slightly salty. Get out the napkins!
What you need:
4 - 6 ears of fresh corn, silks removed
½ cup sour cream
2 tbsp lime juice
1 tsp adobo sauce
¼ tsp sea salt
1 tbsp olive oil
Parsley and thyme, chopped
Myzithra cheese, shredded
What to do:
Remove the silks from the corn and soak the ears of corn in their husks in a bowl of cold water.
Heat the grill until very hot.
In a bowl, mix the sour cream, lime juice, adobo sauce and sea salt until combined.
Rub the corn with some oil.
Grill until golden.
When the corn is done, remove from the grill.
Allow to cool slightly until you are able to handle the corn.
Pull back the husks and drizzle the sauce over the ears.
Sprinkle with chopped herbs.