Directions

1. 1. Pour 1-1/2 tbsp (22.5 mL) ale into a medium bowl and set aside. Pour remaining ale into a large pot and add water; bring to a boil. Add corn and blanch for 90 seconds. Drain and set aside to dry.
2. 2. Meanwhile, preheat barbecue to high; grease grill. To ale in bowl, add queso fresco, mayonnaise, sour cream, garlic, 2 tbsp (30 mL) cilantro, lime juice, chili powder, salt and pepper. Stir to combine. Set aside.
3. 3. Grill corn on preheated grill, turning occasionally, until grill-marked all over and kernels are tender, 7 to 8 minutes.
4. 4. Arrange corn on a serving platter or plates. Using a pastry brush, brush queso fresco mixture over corn. Serve with lime wedges to squeeze overtop, and sprinkle with cayenne (if using). Garnish with extra cilantro, if desired.

Tips

• An IPA with notes of juicy lime is the best choice for these citrusy tacos.
• Feta is often saltier than queso fresco. If you’re using it, taste the sauce before adding any extra salt. Start with 1/8 tsp (0.5 mL) and only go up to the full amount if necessary.
• Tajín seasoning gives foods a tangy pop of chili, lime and salt. It's tasty on this corn, in Micheladas, on cubed melon, and on grilled seafood and chicken. Look for it in the spice aisle or in Mexican grocery stores or supermarket sections.