mexican street corn
Mexican Street Corn
Soaking the corn in its husk in water for up to two hours before grilling is definitely a new approach to cooking corn on the cob, but give it a try! The addition of salt, spices and cheese takes this side dish to new levels.
Ingredients:
- 8 small ears of corn with husks
- 2 tablespoons avocado oil or canola oil
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ⅛ teaspoon salt
- ¾ cup crumbled cotija cheese (3 ounces)
- ¼ cup snipped fresh cilantro
- 1 teaspoon lime zest
- 1 wedge lime wedges
Directions:
- Peel back corn husks, but do not remove. Remove silks; rinse corn. Fold husks back around corn. Tie husk tops with 100% cotton kitchen string to secure. Soak corn in enough water to cover 1 to 2 hours; drain.
- Grill corn, covered, over medium 30 to 35 minutes or until kernels are tender, turning once. Remove string and pull back husks. Tie husks with string to hold open.
- Place corn on a platter and brush with oil. In a small bowl combine chili powder, cayenne pepper (if desired), and salt; sprinkle over corn. Top with cheese, cilantro, and, if desired, lime zest. If desired, serve with lime wedges.
Related Recipes
Crispy Salmon Cakes with Creamy Cucumber Salad
In this easy dinner recipe, convenient canned salmon is transformed into satisfying pan-seared salmon patties that are flavored with Old Bay seasoning. To round out the meal, these tasty patties get served alongside a refreshing creamy cucumber and red onion salad.
Sauteed Butternut Squash
Sautéeing butternut squash in olive oil quickly yields perfectly cooked results and slighly caramelizes the squash for extra flavor. This recipe makes a delicious vegetable side dish to pair with roasted meats.
Subscribe to our newsletter !
Sign up for our newsletter to be updated with the latest products and Thousands Of Tested Recipes, Perfect For Everyday Meals.
By subscribing you agree to our Privacy Policy. You can unsubscribe at any time.