Chile Lime Crema and Pork Rind Corn on the Cob
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 262
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 12
- Cholesterol
- 47
- Sodium
- 229
- Total: 45 min (includes chilling time)
- Active: 15 min
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
Directions
- 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.