Mexican Style Corn

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So simple and yet so classic, this grilled corn is an example of classic Mexican street food at its most basic and tasty. For a healthy option, try subbing fat-free Greek yogurt for mayonnaise.

Ingredients

  • 4 ears fresh Sunshine Sweet corn, husked
  • 1/4 cup mayonnaise
  • 4 ounces cotija* (queso anejado) or feta cheese
  • 1 teaspoon chili powder
  • 4 lime slices

Instructions

Preheat grill or broiler.  Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes. Using a knife, coat each ear of corn with about 1 tablespoon of mayonnaise. Crumble cheese on one side of each corn ear.  Sprinkle with chili powder, dividing evenly.  Broil until cheese starts to melt 1 to 2 minutes.  Serve with lime.



1 Comment

  1. Marinated Portobello Mushrooms INGREDIENTS * 2 portobello muhroosms, cut into 1/2 inch pieces * 10 tablespoons balsamic vinegar * 4 tablespoons dried rosemary * salt and pepper to taste * 1 tablespoon olive oilDIRECTIONS 1. In a nonporous glass dish or bowl, combine the muhroosms, vinegar, rosemary, and salt and pepper. Stir to coat. Cover, and refrigerate for at least 30 minutes. 2. Preheat grill for high heat. 3. Brush grate with oil, and arrange marinated muhroosms on hot grill. Turn after 2 to 3 minutes, and continue grilling until muhroosms are heated through and look wilted and black. Serve hot off the grill.

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