As promised, here is the recipe for the side dish we had with our steak tacos with sweet and spicy pickled onions which were oh so good.
It's called: Grilled Corn with Chili-Lime Cream and Cheese and Garrick didn't want it. He thought it sounded gross. I didn't see how this was possible. Luckily, I was able to prove him wrong.
Grilled Corn with Chili-Lime Cream and Cheese
as seen in Cooking Club Magazine August/September 2010 Issue
8 eat corn
1/2 cup mayonnaise
1/2 cup sour cream (or Crema Mexicana Agria)
1 Tbsp lime juice
1 tsp grated lime peel
2 cups grated cotija or Parmesan cheese
2 tsp anchi chili powder
1/2 tsp chipotle chili powder
1/ Peel corn husks to base of each cob, leaving husks attached. Remove silk. Remove 1 long piece of corn husk from each cob to use as tie. Pull husks away from corn; tie with piece of husk or string to provide a handle.
2. Soak corn in large pot or sink filled with water 20 minutes. Drain (corn should be wet but not dripping when placed on grill).
3. Meanwhile, combine mayonnaise, sour cream, lime juice, and lime peel in a small bowl; spoon into tall glass. Combine cheese and chile powders; spread on a plate.
4. Heat grill. Grill corn, covered, over medium heat or coals 8 to 10 minutes or until tender and beginning to char, turning every 2 minutes. (If you place a piece of double-thickness foil under the husks you'll protect them from charring too much) Cool 2 minutes.
5. Holding corn by husks, dip into mayonnaise mixture (I would scrape off some of the excess); roll in cheese mixture (I would sprinkle it on - it gets to be too much if you roll it).
And there you have it. And it was delicious. Seriously. The only thing is that corn season is pretty much over so you'd better try it while we still have a small supply of corn on the cob at stores!