Make

Tip

Delicious if you like some heat, look for a smoky Mexican chili powder.

Grilled Corn with Queso Fresco, Lime & Chili

goop

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.

makes 2

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.

You may also like
recipes
Pesto di Noce (Walnut Pesto)

Serve with flat pasta, fish, chicken or veggies. For the freshest sauce, buy the walnuts in their shell and crack right before making.

Read More
recipes
Spicy Tuna on Crispy Rice

Ubiquitous on the LA sushi scene, we skip the deep frying for a light sear in these little morsels and top with the freshest (omega-3 packed) tuna possible.

Read More
recipes
Dragon Fruit & Tomato “Caviar”

José Andrés shows us how to make a wild-looking dragon fruit and tomato appetizer. This is a impressive starter to make for guests.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.