In don’t have a photo of the actual “crazy good” corn (it’s so tasty that we inhale it before snaps can be obtained), so I’m illustrating this post with a lovely corn shot via Martha Stewart, as she boats a slew of delicious corn recipes (no surprise) you might chose to whip up if cilantro and queso fresco and crème fraîche aren’t your thing. Let’s just say that I’m providing you with options friends (and justifying my use of that aforementioned Martha Stewart photo).

But let’s get back to “the corn”…the one that will change your life, that will make you never look at corn the same way. Cool?

It’s an easy enterprise, this corn, not super scientific. I have “winged it” with great success even. It’s just hard to mess up, it’s that good. Here goes…

Crazy Good Corn

• - 6 ears of fresh sweet corn
• - 2 heaping tablespoons of crème fraîche
• - 1/2 cup of crumbled queso fresco
• - 1/2 large lime
• - Several sprigs of cilantro, roughly chopped
• - Sea salt
• - Fresh ground pepper

Husk and silk corn (good tutorial here).

Grill corn for about 10-15 minutes, rotating frequently. (*update: toss the corn in a little olive oil before grilling)

Let corn cool, then carefully cut off the cob and transfer to a large skillet.

Add crème fraîche, queso fresco, lime juice, cilantro + salt and pepper (to taste).

Stir over low heat until crème fraîche is incorporated and queso fresco begins to melt a bit.

Serve with burgers, steaks, grilled chicken, pork loin (or anything else you might wish to throw on your grill).