Delicious if you like some heat, look for a smoky Mexican chili powder.
Grilled Corn with Queso Fresco, Lime & Chili
You can find grilled corn on the street in many different countries, but we particularly love the Mexican version with queso fresco, lime and chili.
2 ears of corn, shucked
1 tablespoon vegenaise or mayonnaise
½ a lime
a knob of queso fresco
pinch of sea salt
pinch red chili flakes
1. Pre-heat a grill (or grill pan) over medium high heat.
2. Place corn on grill and grill for about a minute on each side, until nicely charred all around.
3. Add a dollop of vegenaise and crumble the queso fresco over the top. Then, add a healthy squeeze of lime and a sprinkling of sea salt and red chili flakes. Eat immediately.
For more than 25 years, Ed Behr has edited The Art of Eating, a truly intellectual and enjoyable journal on food and everything that goes with. He has travelled the world trolling for the best artisanal ingredients, meeting the most knowledgeable, but often unknown, cooks, and supplying readers with...
So, we make this with red rice and without wine but call it ‘risotto’ as the result is just as creamy and sophisticated. It cooks like a pilaf, which means no arduous adding and stirring, making it perfect for a quick and easy weeknight dinner. Skip the cheese to...