26 April, 2015

Charcoal-Grilled Corn with Cream, Cheese, & Chile (and Thick Cream) | Authentic Mexican

This post contains two recipes: Charcoal-Grilled Corn with Cream, Cheese, & Chile and the Mexican condiment, Crema Espesa (Thick Cream).

Charcoal-Grilled Corn with Cream, Cheese, & Chile ingredients (5)
Makes 6 servings
6 ears fresh sweet corn, in their husks
3 Tbsp unsalted butter, melted
About 1/2 cup Crema Espesa (recipe below)
1/3 cup crumbled Mexican Queso Añejo or Queso Fresco (Adobera), or Parmesan or feta
About 1 Tbsp powdered New Mexico chile pepper

Charcoal-Grilled Corn with Cream, Cheese, & Chile directions
Prepare "Crema Espesa" 24 to 30-hours in advance
Directions below.

Ready the corn
About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Start charcoal fire and let it burn until the bed of coals is medium-hot. Then, adjust the grill four (4)-inches above the fire.

Grill the corn
Shake excess water from the corn. Lay corn on the grill and roast, turning frequently, until the outer leaves are blackened, about fifteen to twenty (15 to 20) minutes.

Wear oven mitts to remove from grill because the corn will be very hot. Cool for several minutes. Then, remove the husks and silk.

Finish and serve
About ten (10) minutes before serving, brush the corn with the melted butter and return to the grill until nicely browned. Be sure to turn corn frequently.

Serve immediately. Pass the chilled Crema Espesa with the cheese and powdered chile for individuals to use according to personal preferences.


Crema Espesa is a condiment very similar to crème fraiche.

"Crema Espesa" (Thick Cream, a condiment) ingredients (2)
Makes 1/2 cup
1/2 cup whipping cream
1 tsp buttermilk

"Crema Espesa" directions
Prepare "Crema Espesa" 24 to 30-hours in advance
Into a small saucepan over Low heat, pour the cream  and stir just until the chill is off; do not heat above 100°F (lukewarm). Stir in the buttermilk and pour into a glass jar.

Ripen the "Crema Espesa"
Set the lid on the jar (but don't tighten it) and place in a warm (80-90°F) spot. Let the cream culture and set for twelve to twenty-four (12 to 24 hours), until it is noticeably thicker (perhaps almost set like yogurt or sour cream).

Then, stir gently. Secure the jar's lid and refrigerate at least four (4) hours to chill and complete the thickening.

Use Crema Espesa to drizzle over beans, roasted corn (such as Charcoal-Grilled Corn recipe above) or fresh fruit, to enrich sauces, and to dollop on enchiladas, quesadillas, tostados, or dessert crepes, just to name a few dishes.


Slightly adapts Rick Bayless with Deann Groen Bayless. Authentic Mexican: Regional Cooking From the Heart of Mexico (New York: William Morrow and Company, 1987), ??? and ???.

Page Last Modified 25 May 2015

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