Corn Mexicali With a Creamy Cheese Sauce

1. 1

   Pull the husks back and remove silks.

2. 2

   Now add the 1/2 of the lime zest, chili powder, cumin, olive oil, 1/2 the cilantro, salt and pepper and mix well.

3. 3

   Brush on the corn.

4. 4

   Put the husks back over the corn and lightly tie with kitchen twine.

5. 5

   Grill approximately 20 minutes on medium heat.

6. 6

   While the corn grills, add the cream to a small saucepan right on the grill is fine, add the cheese and lime zest.

7. 7

   Cook until creamy.

8. 8

   Add the cilantro.

9. 9

   Cut the string off the end of the corn, pull back the husks and drizzle with the cheese sauce.

10. 10

    I always put extra on the table and it always get eaten.

* Per serving · 4 servings · Values may vary.

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