A summertime favorite! Place
fresh ears of corn on the cob, still in the husks,
directly on the grill. Turn frequently
to expose all sides until golden and
tender, about 20 minutes. Peel husks
back to form a “handle” and
discard the corn silk. With a butter
knife, spread “La Vaquita” Crema
Salvadoreña on the corn and season
with salt, if desired.
A variation: The Original Corn in a Cup – scrape
the kernels of corn from the cob into a
bowl. Drizzle with “La Vaquita” Crema
Salvadoreña or Crema Mexicana and
top with crumbled “La Vaquita” Queso
Fresco or Queso Fresco Salvadoreño.
Be sure to get plenty of corn because you’ll
surely want more than one!!
