this recipe comes from ezra pound cake. i didn't really change anything from the original except i substituted the mexican crema for low-fat sour cream. the sweetness from the fresh corn paired with the creaminess of the sour cream and spicy-ness from the chili powder was pure perfection.
ingredients:
corn ears, husked
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup light sour cream
directions:
preheat grill to medium-high. in a small bowl, combine chili powder and salt/pepper. wrap each corn husk in tinfoil. place on grill and cook about 10 minutes, turning frequently.
remove from grill and remove tinfoil. slather each corn husk with generous amount of sour cream, spreading over entire husk. sprinkle with chili powder mixture. eat immediately!
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