Recipe by Chef Efrain Martinez, Papa Grande’s Fenwick
• 4 ears of corn
• ½ cup mayonnaise
• ½ sour cream
• 1 cup cotija cheese or Parmesan cheese
• ½ cup queso fresco
• 1 bunch cilantro
• 1 bunch fresh epazote (optional)
• ¼ cup lime juice
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 2 Tbsp guajillo powder
• 1 Tbsp ancho powder
• 1 Tbsp smoked pap
• ¼ cup sea salt
• 2 fresh limes, cut in quarters
In a dip pot, boil the corn with a pinch of sea salt and the fresh epazote. In a mixing bowl, incorporate mayonnaise, sour cream, lime juice, garlic powder, onion powder, chili powder, ancho powder, paprika and a pinch of sea salt and mix together.
Cover the corn with the sour cream and mayo mixture with a small spatula. Dust the covered corn with cotija cheese, sprinkle with queso fresco crumbles, chopped fresh cilantro and guajillo powder. Serve with a wedge of fresh lime and sea salt.
EFRAIN’S PRO TIP:
For a flavorful corn taste, you can cook corn on a grill, but you have to watch it closely.
Put shucked corn directly on grill and turn every 30 to 60 seconds, for about 5-6 minutes,
getting grill marks on all sides.