This delicious recipe for Mexican style grilled corn with lime, chili and queso blanco may change your relationship with corn forever. Queso blanco is a hard, white, grating cheese found in the dairy case of any market that sells Latin products. If you don’t have a grill, roasting the corn at 450’ for about 15 minutes is a passable substitute.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Ingredients:
- 4 ears of corn, husks removed
- 1 tablespoon olive oil
- Sea salt and freshly ground pepper
- 1 tablespoon best quality mayonnaise or vegan mayo (optional)
- 1 ½ teaspoons spicy chili powder
- 4 tablespoons grated queso blanco
- 4 wedges of fresh lime
Preparation:
Heat a grill or preheat the oven to 450’.
Lightly brush the corn with olive oil and season with salt and pepper. Place on the grill and cook, turning occasionally, until golden and tender, about 12 minutes total.
Lightly brush the cobs with mayonnaise or additional olive oil, sprinkle with chili powder, queso blanco and serve with lime wedges.
Serves 4
Copyright 2010 by Jen Hoy
Lightly brush the corn with olive oil and season with salt and pepper. Place on the grill and cook, turning occasionally, until golden and tender, about 12 minutes total.
Lightly brush the cobs with mayonnaise or additional olive oil, sprinkle with chili powder, queso blanco and serve with lime wedges.
Serves 4
Copyright 2010 by Jen Hoy
