Ingredients
Scale
Ingredients
- 8 medium Ears of corn (I used frozen)
- 1 can (10 oz) Rotel Tomato & Green Chilies (mild), undrained
- 3/4 cup Crema Mexicana (Mexican sour cream – I used Cacique)
- 1/2 cup Water
- 1 Tbsp Your favorite hot sauce (I used Tapatio)
- 2 Tbsp Butter, unsalted
- 2 tsp Garlic salt
- 1/2 tsp Ground cumin
- 1/2 tsp Chili powder
- Grated cotija cheese
Instructions
- Start your grill and prepare for indirect cooking at medium-high heat (400-450º).
- Roast the corn, turning occasionally, until some of the kernels start to brown and char.
- Remove the ears to a platter, tent with foil and let rest about ten minutes.
- Carefully cut the kernels off of each ear and put them in a large sauce pan.
- Using the back of your knife, scrape the remaining bits from each cob and add it to the sauce pan.
- Add the water and Rotel to the pan and bring to a simmer over medium heat.
- Add the remaining ingredients to the pan and stir to combine.
- Cover the pan, reduce the heat to medium-low and simmer 20 minutes, stirring occasionally.
- Remove from the heat, uncover and let sit ten minutes, stirring occasionally.
- Serve topped with grated Cotija cheese.
Notes
If you’re using frozen corn, either partially thaw it, or expect additional cooking time.
For more of John’s fabulous cooking, go to www.patiodaddiobbq.com