Grilled Corn with Blistered Shishitos + Cotija
makes 4 servings
4 ears juicy corn, shucked
⅓ cup sour cream
⅓ cup mayonnaise
2 shishito peppers, blistered and finely diced
1 generous cup grated Cotija cheese
Ground cayenne (optional)
Lime wedges
Mix together the sour cream and mayonnaise. Set aside.
Grill ears of corn until kernels begin to char, 5–10 minutes. Brush sour cream mixture liberally over corn.
Mix the finely diced shishitos and Cotija in a shallow dish long enough to allow you to roll the corn in. Roll the corn until well covered. Sprinkle with cayenne for extra heat and serve with lime wedges.
Rita is an award-winning syndicated journalist, inductee into Escoffier Hall of Fame, President’s Medal ACF, Appalachian herbal scholar, accredited family herbalist, author, cooking teacher, media personality, motivational speaker, and the founding editor of AboutEating.com. She pens a weekly column for Community Press Newspapers and writes about food, health, and gardening for national publications.
