Take your usual corn on the cob to a tastier place with this fun recipe with Mexican flair. While you’re cooking your burgers on the grill, clear a bit of space on the side for a few ears of freshly shucked corn. A quick grill to cook them through, then a topping of salty, fresh Mexican-style cheese and a little chili powder and pow! Salty and sweet corn on the cob. A little squeeze of lime brings the flavors together. Add this delicious side dish to your grilling repertoire. Give it a little taste before you salt though, as Cojita and queso fresco are fresh cheeses that tend to be a bit salty on their own. Enjoy!
Mexican Style Corn
Serves: 4
- 4 ears fresh Sunshine Sweet Corn, husked and silk removed
- 1/4 cup mayonnaise
- 4 ounces Cotija cheese queso fresco
- 1 teaspoon chili powder
- 4 lime wedges
Directions
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Preheat grill or broiler.
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Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes.
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Using 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.
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Broil or grill (with the lid closed) until cheese starts to melt, approximately 1 to 2 minutes. Serve with lime.
Recipe courtesy of Sunsweet Sweet Corn
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