CHILE LIME CREMA AND PORK RIND CORN ON THE COB

Chile Lime Crema and Pork Rind Corn on the Cob image

Provided by Geoffrey Zakarian

Time 45m

Yield 6 servings

Number Of Ingredients 8

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

Steps:

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.