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
- 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
Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes. 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. 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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