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!
- 2 ears of fresh corn
- 2 tablespoons unsalted butter, softened
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 2 ounces queso fresco
- 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.