Grilled corn with cilantro queso fresco sauce
Grilled corn with a cilantro queso fresco sauce is a common treat in Ecuador. Seven out of Seven Downings recommend this delicious fair.
Ingredients
- For the cilantro cheese sauce (makes about 1 ½ cups of sauce)
- 1 egg
- 1-2 garlic cloves, crushed
- ¼ cup chopped cilantro
- ¾ cup sunflower oil (don’t use olive oil because it will overpower the sauce)
- Juice of 1 lime
- 6 oz queso fresco, crumbled
- 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 sauce:
First. 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
Then. Continue blending and add the remaining oil until the mayonnaise sauce starts to thicken
Then. Add the crumbled queso fresco and lime juice, blend until you have smooth sauce
Then. Add salt to taste
Pre-boil corn & grill method:
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:
Remove the husks and silk from the corn, rub with oil or butter
Wrap each ear of corn in foil and grill for 15-20 minutes, turning every 5 minutes
Using gloves, carefully remove the foil and grill for 3-5 minutes if you want that crispy charred finish
Corn grilled with husks on:
Remove a few of the outer husks and open the husks (without removing them), remove the corn silks and then close the husks
Soak in cold water for a couple of hours before grilling
Grill with husks for 15-20 minutes, turning corn every 5 minutes
Using gloves, remove or pull back the husk, and grill for 3-5 minutes if you want that crispy charred finish
Then. Baste the grilled corn with the Cilantro queso fresco sauce.
Enjoy. Serve warm.
Love, 
The Downings
