To learn more about this recipe, click the following link to read the related story, "Meatless (Labor Day) Monday," in Tasting Table's National edition.
Ancho Chile-and-Cotija Grilled Corn
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
½ cup low fat cottage cheese
2 tablespoons skim milk
1 teaspoon kosher salt, divided
4 ears of corn, husks on
2 teaspoons extra-virgin olive oil
2 teaspoons Ancho chile powder
¼ cup cotija cheese
¼ cup roughly chopped fresh cilantro leaves
1. To the bowl of a food processor add the cottage cheese, milk and ½ teaspoon of salt. Purée until smooth
2. Heat a charcoal or gas grill to medium heat. Peel back the husks of the corn, leaving them attached to the corn's base. Remove the corn silk, then rub the kernels of each ear with ½ teaspoon of olive oil and sprinkle each with a pinch salt. Rewrap the ears with the husks using one strip of the husk to tie around the ear to secure the husk. Set the corn on the grill and cook until all sides of the corn are browned, 8 to 10 minutes total. Remove from the grill.
3. Once the corn is cool enough to handle, strip back the husks. Use a grilling brush to mop the corn with the cottage cheese mixture. Sprinkle with the Ancho chile powder, remaining salt, cotija and cilantro and serve.
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