Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Mexican Grilled Corn

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Mexican Grilled Corn Empty Mexican Grilled Corn

    Post by Lobo Sat 23 Jan 2016, 11:51 pm

    Mexican Grilled Corn Img10l
    Mexican Grilled Corn
    Mexican Grilled Corn Translucent
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    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Servings: 4
    Although spreading corn with mayonnaise may sound odd to some, that's the way it is often prepared in Mexico, where grilled corn is sold by street vendors in almost every town. If you can’t find cotija, substitute feta cheese, which is similarly salty. If you substitute another Mexican cheese, such as queso fresco, you’ll need to season the cooked corn with salt.






    • 102

    Ingredients:


    • 4 ears of corn
    • 1 Tbs. canola oil
    • 1/4 cup (2 oz./60 g) mayonnaise
    • 1/4 tsp. cayenne pepper
    • 4 oz. (125 g) cotija cheese, crumbled or grated
    • Chopped fresh cilantro for serving (optional)
    • Lime wedges for serving

    Directions:

    Working with 1 ear of corn at a time, carefully pull back the husks, leaving them attached at the stem end. Remove and discard the silks, then replace the husks around the ear. Soak the ears in cold water to cover for at least 20 minutes and then drain.

    Prepare a medium-hot fire in a grill.

    Carefully pull back the husks from each ear and, using paper towels, dry off the kernels. Rub the oil evenly over the kernels and replace the husks.

    Place the corn on the grill. Cook, rotating the ears a quarter turn every 3 to 4 minutes, until the husks are browned and the kernels are just tender, about 15 minutes.

    In a small bowl, stir together the mayonnaise and cayenne pepper. Lightly spread each ear of corn with the mayonnaise mixture, then sprinkle with the cheese and cilantro. Serve immediately with lime wedges for squeezing on top. Serves 4.

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      Current date/time is Thu 28 Mar 2024, 11:00 am