© by Mike McColl, with styling by Mia Bachmaier
Corn on the cob dressed up this way is so tasty and substantial, I’ve served it as an appetizer with cocktails, pre-steak—that margarita here is just perfect, for instance—and it has never failed to set the stage for the feast to come. It works equally well as a dazzling side dish, and is as messy as it is irresistible. You will be happy to have extra napkins.
CORN ON THE COB, HUSKED
PER CORN COB
1/2 DRIED ANCHO PEPPER
1/2 CUP CRÈME FRAÎCHE OR HIGH-QUALITY SOUR CREAM
SALT, TO TASTE
1/4 CUP CRUMBLED QUESO FRESCO OR COARSELY GRATED AGED CHEDDAR CHEESE
1/4 LIME
1 SCALLION, THINLY SLICED
CHILI POWDER (OR SEE RECIPE), TO TASTE
PLACE DRIED PEPPERS in a bowl and cover with warm water. Set aside for 15 minutes, until softened. Drain, remove seeds, then using a fork, mash into a paste. Add crème fraîche and stir well. Season with salt, and then set aside.
BRING A LARGE POT OF WATER to a rolling boil. Add a pinch of salt for every cob, then carefully drop in the cobs. Boil for 3 minutes. Transfer the cobs to a platter and set aside.
PREPARE YOUR CHARCOAL GRILL to peak heat (coals whitened, your hand tolerating just 2 seconds of heat when held 4 inches above the grill)or heat your gas grill to 500°F (preheated on High for 10 minutes, lid closed).
MEANWHILE, scatter your cheese over a large plate and set aside.
PLACE YOUR CORN on the grill and cook, turning every minute or so, until there is some browning on all sides, about 4 minutes total. Liberally slather ancho cream sauce on the corn, reserving some for garnish. Squeeze lime juice overtop and continue to cook, turning the saucy cobs on the grill for another minute.
REMOVE COBS from heat and roll in cheese. Serve slathered with a little more sauce, a sprinkling of scallions, and a dusting of chili powder.