Chile Lime Crema and Pork Rind Corn on the Cob

Name: Chile Lime Crema and Pork Rind Corn on the Cob
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 6 ounces mascarpone; 1/4 cup Parmigiano-Reggiano; 1/4 cup minced scallions; 2 tablespoons minced oil-packed red chiles, such as Calabrian; 1/8 teaspoon kosher salt; 1 lime, zested and juiced; 6 ears corn, shucked; 1 cup crushed pork rinds

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Level: Easy

Total: 45 min (includes chilling time)
Active: 15 min

Yield: 6 servings

Level: Easy

Total: 45 min (includes chilling time)
Active: 15 min

Yield: 6 servings

Ingredients

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6 ounces mascarpone

1/4 cup Parmigiano-Reggiano

1/4 cup minced scallions

2 tablespoons minced oil-packed red chiles, such as Calabrian

1/8 teaspoon kosher salt

1 lime, zested and juiced

6 ears corn, shucked

1 cup crushed pork rinds

Directions

Watch how to make this recipe.

Whisk together the mascarpone, Parmigiano-Reggiano, scallions, chiles, salt and lime zest and juice in a small bowl. Chill for 30 minutes.
Prepare a grill for medium-high heat.
Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
Spread the crema onto the corn and coat with the pork rinds.