Saturday, May 14, 2011

Grilled Mexican Corn

This recipe was presented by Chris at on a forum recently and it was so perfect in description and presentation I could not top the combination of flavors so here is my presentation.
        4 Oz. Plain Yogurt (low fat)
        4 Oz. EVOO Mayonnaise
        3 Tbls. Lime Juice
        ¾ Cup Cotija cheese grated fine
        3 Tsp. Chili Powder
        1 ½ Tsp. Caynne Papper
        1 Tsp. Cumin
        1 ½ Tsp. Coarse Sea Salt
        5-6 Ears corn

1.    Combine the yogurt, mayo and lime juice in a bowl and set aside.
2.    Combine with remaining ingredients and grind in a mortar/pestle then mix with finely ground Cothja cheese.
3.    Grill the corncobs directly over the hot coals (approximately 450˚F) for 6-7 minutes turning every two minutes until kernels start to soften.
4.    Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob.
5.    Sprinkle each corncob liberally with the Cotija cheese mixture, and they are ready to serve.

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