Grilled corn with cilantro queso fresco sauce
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
1 to 2 ears of corn per person
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Cuisine
South American, Fusion, Ecuadorian
Grilled corn with cilantro queso fresco sauce
Description
This recipe prepares corn ears by either pre-boiling briefly before grilling or grilling wrapped in foil or with husks on. The corn is cooked until crisp-tender with some char, depending on method, bringing out natural sweetness and a smoky flavor.
The cilantro queso fresco sauce is made by blending fresh egg, crushed garlic, chopped cilantro, salt, and oil until creamy mayonnaise forms. Queso fresco and lime juice are then blended in until smooth for a sauce with mild, fresh cheesiness and acidity. This sauce coats the grilled corn, adding richness and a bright herbal note.
The grilled corn offers a satisfying combination of smoky, sweet, and tangy flavors with a creamy texture contrast from the sauce. It serves well as an appetizer or side dish in summertime meals.
The notes include alternatives for those avoiding raw egg mayonnaise: store-bought mayonnaise blended with queso fresco, or combining queso fresco with heavy cream or Mexican crema for an egg-free sauce option.
Ingredients
For the cilantro cheese mayo sauce (makes about 1 ½ cups of sauce)
- 1 egg very fresh
- 1-2 garlic crushed, cloves
- ¾ cup olive oil regular olive oil will overpower the sauce, light or sunflower oil
- lime juice of 1
- 6 oz queso fresco crumbled
- ¼ cup cilantro about 1 medium sized bunch, finely chopped
- salt to taste
Grilled corn
- 1-2 corn ears, per person
- butter add some chopped fresh cilantro for extra flavor, or oil for rubbing
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
- For an easier sauce without raw egg, blend store-bought mayonnaise with queso fresco, lime juice, cilantro, and garlic.
- An egg-free alternative uses heavy cream or Mexican crema with queso fresco, garlic, and cilantro for a creamy sauce.
- Grill corn by pre-boiling, foil wrapping, or with husks on; each method produces different textures and char levels.
- Use light or sunflower oil in the sauce to avoid overpowering the fresh cilantro flavor.
User Reviews
Overall Rating
4.8
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