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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mexican Street Corn Recipe

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This recipe for Mexican Street Corn is from Bill's Chow Guide, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ears corn, shucked
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper, to taste
1 cup crumbled cotija cheese, divided
½ cup mayo
½ cup sour cream
½ cup cilantro leaves, minced, plus more for garnish
2 teaspoons lime zest
1 teaspoon ancho chile powder
Lime wedges, for serving
Directions:
Directions:
On a sheet pan, toss the corn with the oil, then season with salt and pepper.

In a small bowl, stir together ⅔ cup of the cotija cheese with the mayo, sour cream, cilantro, lime zest and chile powder to combine.

Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, 8 to 10 minutes. Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to a platter. Garnish each cob with a sprinkle of the remaining ⅓ cup of cheese and more cilantro, then serve with lime wedges.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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