Chile Lime Crema and Pork Rind Corn on the Cob
- Difficulty Level: Easy
- Servings: 6
- Nutritional Information (per serving, based on 1 of 6 portions): Calories 262, Total Fat 16 g, Saturated Fat 8 g, Carbohydrates 23 g, Dietary Fiber 3 g, Sugar 8 g, Protein 12 g, Cholesterol 47 mg, Sodium 229 mg
- Total Time: 45 minutes (includes chilling time)
- Active Prep Time: 15 minutes
- 6 ounces mascarpone cheese
- 1/4 cup Parmigiano-Reggiano cheese
- 1/4 cup finely chopped scallions
- 2 tablespoons minced oil-packed red chiles (such as Calabrian)
- 1/8 teaspoon kosher salt
- Zest and juice of 1 lime
- 6 ears of corn, husked
- 1 cup crushed pork rinds
Directions:
1. In a small bowl, blend mascarpone, Parmigiano-Reggiano, scallions, minced chiles, salt, lime zest, and lime juice until smooth. Refrigerate the crema for 30 minutes to chill.
2. Heat a grill to medium-high.
3. Grill the corn, turning every 34 minutes, until the kernels are slightly charred, about 12 minutes total.
4. Spread the chile-lime crema generously over the hot grilled corn and roll or sprinkle each ear with crushed pork rinds for a crunchy coating.
