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If you're using bamboo skewers, drop them in water to soak so they don't burn. Husk the and pull off every strand of silk. Whisk 120 ml , 2 tbsp , the juice of 1 and a pinch of into a loose, pourable dressing. Taste it: it should be tangy and just salty enough to make you want more. Crumble the with your fingers until it's fine enough to cling to the kernels. Rough chunks just fall off.
Don't shuck the corn until just before grilling: the husk keeps it sweet.
Cold crema straight from the fridge seizes when it hits the hot corn; let it sit out while you heat the grill.
- Corn on the cob
- Bamboo skewers
- Mexican crema
- Mayonnaise
- Limes
- Flaky sea salt
- Cotija
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