Grilled corn with a kick

To celebrate the high of 69 degrees today — it’s still technically winter; spring starts March 20 — I went out and got lunch at one of my favorite restaurants in Port Chester — Bartaco. I already did a post about the tacos and churros here so I’ll be focusing on one of the things I also always get when I’m there — grilled corn. Bartaco rolls the grilled corn in a mixture of lime juice, cayenne and cotija cheese. The latter, according to wikipedia, is a “hard cow’s milk from Mexico.” I tell you, this small side dish is a feast for the tongue. I love the quick burst of lime, the heat of the cayenne and the salty creaminess of the cheese.


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