Recipe: how to make La Carnita’s buttery, queso-topped Mexican corn

PREP TIME: 10 minutes COOK TIME: 17 minutes Serves 4

MEXICAN CORN

4 cobs corn, shucked 2 - 3 pinches salt 2 - 3 tbsp melted butter ¼ cup queso añejo, finely crumbled (see tip) ½ tsp ground ancho chili powder 2 - 3 generous pinches ground chile de árbol ⅓ cup Mexican crema 1 lime, cut into wedges

1. Bring a large pot of water to a boil with a dash of salt. Boil corn for 2 minutes, then cool.

2. Heat barbecue to high. Grill corn, brushing with butter and turning often for about 15 minutes. Once the corn is evenly charred, place on a serving dish.

3. Sprinkle with salt and drizzle with crema, then dust with the two chili powders. Top with crumbled queso añejo and serve with lime wedges.

TIP Find the best imported queso añejo, ancho chili power, chile de árbol and crema at the Mexican grocer Mexi-Can Market. 1232 College St., 416-534-8489.

JONATHAN HAMILTON AND ANDREW RICHMOND LA CARNITA Back in 2011, Andrew Richmond drew long lineups to his graphic design studio turned pop-up taqueria. By the time he and chef Jonathan Hamilton opened a permanent College Street restaurant last year, they already had a loyal following. (Queues form every Friday night.) The menu includes a dynamite version of Mexican corn that’s loaded with queso añejo, butter, crema and chile de árbol heat.

Recipes developed by Victoria Walsh. Recipe photography by Ryan Szulc. Illustrations by Aleksandar Janicijevic. Interviews by Meaghan Binstock, Chantal Braganza, Matthew Hague, Peter Saltsman, Courtney Shea and Caroline Youdan.