Grilled Corn

Grilled Corn

Corn on the cob is a summer staple at all barbecues across the country. Whether they appear in a boil or off the cob in a salad, almost always they show up perfectly charred on a platter with butter. Here instead of butter, we slather on our Ancho Chile & Tamarind Sauce and sprinkle crumbled queso fresco...It's like Mexican street corn but BETTER!



  1. Preheat grill to medium heat. Place corn on the grill and cook, turning until corn is charred and cooked through, approximately 10 minutes.
  2. Remove from grill and brush each corn ear with SALSAOLOGY Ancho Chile & Tamarind Sauce. Sprinkle each ear with queso fresco and cilantro and serve.

Number of servings (yield): 4

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