Steps to Prepare Mexican Corn Salad Recipe With Frozen Corn

Mexican Roasted Street Corn On The Cob

Because of the mayo in this recipe, you should.

Recipe Summary Mexican Roasted Street Corn On The Cob

Hot, golden street corn that is both sweet and smoky with a bit of Mexican zip and zest.

Ingredients | Mexican Corn Salad Recipe With Frozen Corn

2 tablespoons chili powder

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

8 ears corn, unhusked

4 limes

½ cup crumbled Cotija cheese (queso anejado)

Directions

Preheat an outdoor grill for high heat and lightly oil the grate.

Mix together chili powder, kosher salt, and cayenne in a small bowl. Set mixed seasonings aside.

Remove most of the silk while leaving 2 to 3 layers of husk on each ear of corn.

Cook corn on the preheated grill until husks are slightly charred, turning every 3 to 4 minutes, for 12 to 14 minutes. Let cool slightly. Remove husks carefully, leaving stems on as handles.

Squeeze 1/2 lime over each ear of corn. Sprinkle each with mixed seasonings to taste and top generously with Cotija cheese.

You can use shaved Parmigiano-Reggiano instead of Cotija cheese if needed.

Do not soak corn in water as some recipes suggest.

Info | Mexican Corn Salad Recipe With Frozen Corn

prep: 10 mins cook: 15 mins total: 25 mins Servings: 8 Yield: 8 ears

TAG : Mexican Roasted Street Corn On The Cob

Side Dish, Vegetables, Corn,

Images of Mexican Corn Salad Recipe With Frozen Corn

Mexican Corn Salad Recipe With Frozen Corn / It only takes a few minutes to throw together and will blow i came home and googled it, which then pulled up mexican street corn salad, brilliant.