Roasted Corn With Mexican Crema

Punch up the flavor on your next batch of corn on the cob.

Becky Low shares how to make this delicious barbecue side.

Roasted Corn With Mexican Crema
8 ears fresh Utah corn
1 gallon cold water
½ cup salt
½ cup sugar
Butter, melted
1 cup Mexican Crema
Cojita cheese or Feta cheese, crumbled /grated
Salt and pepper to taste
Crumbled cooked bacon to garnish
Chili powder, optional

Husk corn and remove silk. Combine water, salt and sugar; stir until sugar and salt are dissolved. Add corn and soak at least 30 minutes (no longer than 8 hours).

Drain corn; grill cobs over hot heat turning every 2-3 minutes until browned spots on all sides. Remove corn and brush with melted butter. Spoon Mexican table cream over top, add crumbled cheese, salt and pepper to taste and garnish with crumbled bacon. Optional, sprinkle lightly with chili or garlic powder.

Alternate Cream Corn serving method:

Cut corn from cob, season to taste with butter, salt and pepper. Mix with table cream and crumbled cheese. Garnish with additional crumbled cheese and bacon. (NOTE: If desired, thin the Mexican Crema with a little milk to desired consistency). Serves 8
Mexican Crema

Also called Mexican Table Cream. Make at home by combining 1-cup heavy whipping cream with ¼-cup real sour cream and 1-2 teaspoons powdered sugar. Cover and sit for 12-24 hours.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to or Facebook
For nutrition research go to

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