Traditional Mexican street corn, roasted and slathered with a savory, cheesy sauce with fresh cilantro and pomegranate arils.
1/3cup Mexican Crema or Sour CreamCacique brand is my favorite
1/3cupcotija cheeseCacique brand
1/8 tspchipotle chili powder
1/4cupQueso FrescoCacique brand
lime wedgesfor garnish
Preheat oven to 450 or gas grill to 400.
Drizzle olive oil on corn cobs and roast/grill for about 20 minutes until lightly charred and tender.
Make sauce by combining crema, mayonnaise, Cotija, lime zest, lime juice, cilantro, chipotle chili powder and minced fresh garlic. The cotija and crema are both salty, so wait to add additional salt until you taste it.
Spoon or brush on creamy cheese mixture and top with pomegranate arils and Queso Fresco.