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Recipe courtesy of Geoffrey Zakarian

Chile Lime Crema and Pork Rind Corn on the Cob

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  • Level: Easy
  • Total: 45 min (includes chilling time)
  • Active: 15 min
  • Yield: 6 servings



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