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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 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 1 to 2 ears of corn per person
Course: Side Dish , Appetizer
Cuisine: South American , Fusion , Ecuadorian

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:
    Cup of Yum
  1. 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
  2. Continue blending and add the remaining oil until the mayonnaise sauce starts to thicken
  3. Add the crumbled queso fresco and lime juice, blend until you have smooth sauce
  4. Add salt to taste
Pre-boil corn & grill method:
  1. 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:
  1. Remove the husks and silk from the corn, rub with oil or butter
  2. Wrap each ear of corn in foil and grill for 15-20 minutes, turning every 5 minutes
  3. Using gloves, carefully remove the foil and grill for 3-5 minutes if you want that crispy charred finish
Corn grilled with husks on:
  1. Remove a few of the outer husks and open the husks (without removing them), remove the corn silks and then close the husks
  2. Soak in cold water for a couple of hours before grilling
  3. Grill with husks for 15-20 minutes, turning corn every 5 minutes
  4. 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.