Don’t let the meat eaters dominate – veggies deserve a front row on the grill.
Photo: Stephen DeVries; food styling: Erin Merhar
The secret to our grilled Mexican street corn is not just the herb-and-cotija laced sour cream, but tangy amchur (also spelled amchoor) powder, a tart spice made from dried green mangos. Reserve the rest of the bag for curries, chutneys, or pickles. Or substitute for vinegar or lemon juice to add acidity to any other recipe.