INGREDIENTS 

• 4 cobs fresh corn, shucked  
• Garibaldi Mexican Salsa Chile de Arbol 
• ¼ cup chopped cilantro 
• ¼ cup finely grated cotija cheese (feta makes a good substitute)
• ¼ cup sour cream 
• A few dozen small pieces of pickled onion (red onion slightly heated in lime juice) 
• Salt and pepper 
• Lime wedges 

DIRECTIONS 

• Brush corn with a small amount of oil and season with salt and pepper 
• Combine the sour cream with Garibaldi Mexican Salsa Chile de Arbol to taste 
• Place on the grill and brush with the mix of Sour cream and Salsa; turn the corn as it browns and keep brushing  
• Remove from grill and brush with the salsa mix once again 
• Roll each cob in chopped cilantro, top with as much cheese as you can stick to it 
• Top with pickled onion