My husband LOVES Nacho Libre . One of the things he remarks on every time we watch it is the corn in the movie that seems to be covered in cheese. I finally got around to picking up some queso fresco to give this a try. Now there are a bunch of different variations on this, at least one of which includes being coated in mayo--GROSS. When I finally got down to wanting to make it, my internet was down, so I had to wing it on how to prepare it. My method was...unconventional and I haven't quite sorted out how to make the cheese stick without globs of mayo. But this was tasty!
Ingredients
2 ears of fresh corn
2 tablespoons unsalted butter, softened
½ tsp cumin
½ tsp chili powder
2 ounces queso fresco
salt
Instructions
Bring a large pot of water to boil.
Peel the husk back and remove the silks.
Fold the husk back.
Boil the corn for fifteen minutes.
Drain. Allow to cool for a few minutes (until you can touch the husks and not burn yourself).
Meanwhile, mix the butter, chili powder and cumin.
Preheat your grill to medium.
Smear half the butter on each ear of corn and fold the husks back into place.
Grill the corn for five minutes a side.
Peel the husks back for good this time.
Sprinkle with salt and more chili powder.
Sprinkle with crumbled queso fresco.
Recipe by Kait Nolan at https://kaitnolan.com/2012/05/16/mexican-corn/