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Mexican-Style Roasted Corn

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Ingredients:

1 1/2 cups sour cream
1 medium garlic clove, minced
6 tablespoons mayonnaise
3/4 teaspoon kosher salt
1/4 cup freshly chopped cilantro leaves
3/4 cup crumbled Cotija cheese (about 4 ounces)
6 ears corn, husks on
1 tablespoon of smoked paprika
1 medium lime, cut into 6 wedges

 

Instructions:

Stir mayonnaise, garlic, salt, sour cream, cilantro, cayenne, and paprika in a small bowl.

Place the cheese in a shallow dish.

Heat the grill to medium high (about 350°F to 450°F). Before grilling the corn, carefully peel back the husks of each ear and remove silk.
Place the corn on the grill and close the lid. Every 10 minutes, roll the corn to cook evenly. Cook until the husks are charred and starting to peel back from the corn, 35 minutes total. Remove and cool.

Peel husks back. Brush the corn with a thin layer of the mix, roll the cobs in the crumbled cheese, and serve with lime. 

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Dinner & A Playlist // 12 from HouseOfPlates on 8tracks Radio.

 

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