Serves 4

Grilled corn is always a crowd pleaser, and finishing it with this spicy crema is a fun spin on the classic Mexican street corn. If you’re looking for more heat, try leaving a few (or all) of the seeds in the jalapeno.

2 tablespoons finely chopped cilantro

1 tablespoon Greek yogurt

1 tablespoon mayonnaise

1 tablespoon heavy cream

1 jalapeno, seeds removed and finely chopped

Salt and pepper, to taste

4 ears corn, shucked

⅓ cup finely grated Parmesan cheese

1. In a bowl, whisk together cilantro, yogurt, mayonnaise, cream, and jalapeno. Season to taste with salt and pepper.

2. Prepare a charcoal grill or turn a gas grill to high heat. Place the corn on the grill and cook, turning often, so the ears brown evenly. Remove from grill. When cool enough to handle, brush with cilantro crema, then roll in Parmesan cheese. Sydney Oland

Sydney Oland can be reached at sydney.oland@gmail.com.