Saturday, November 10, 2012

Mexican Street Corn

This is sooooooooooooo good, great way to eat fresh corn.  I don't actually follow this recipe, just the general idea of it.  I basically just omit the lime and mayo but stick with the cotija.

Fresh Corn with Queso, Cilantro and Chile (Mexican Street Corn)
Serves: 4
Approx. 300 calories per ear
  • 4 large ears corn 
  • butter
  • sea or kosher salt and freshly ground black pepper, to taste 
  • 1/2 cup mayonnaise 
  • 1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated 
  • 4 tablespoons fresh cilantro, minced 
  • 4 teaspoons chile powder 
  • 1 lime, cut into four wedges 

Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. Alternately you can grill or boil it.

Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.

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