Deconstructed Mexican Style Corn
Deconstructed Mexican Style Corn
Easy and adjustable to heat preference. Delicious. Dovetailing Tip: Grill an additional 4 ears of corn to use day 2 in Orzo Salad with Corn.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 225
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 225
5 tablespoons chipotle powder
3 tablespoons kosher salt
6 ears corn
1/2 red onion, minced
1 tablespoon vegetable oil
3/4 cup crumbled cotija cheese
3/4 cup mayonnaise
2 tablespoons roughly chopped fresh cilantro
zest of 2 lime
Directions:
For the chipotle salt: Combine the chipotle powder and salt and store in an airtight container.
For the corn: Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs. Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt. Sprinkle with the remaining 1/4 cup cotija cheese and more chipotle salt.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
For the corn: Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs. Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt. Sprinkle with the remaining 1/4 cup cotija cheese and more chipotle salt.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
