cotija cheese corn recipe
Grill corn turning often until slightly charred all over about 10 minutes. After the mayo has been applied sprinkle or roll the corn in grated cotija cheese.
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A Standard Dough Recipe I Use Butter and Not Olive Oil I Think It Gives a Bigger Flavor.
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When the corn is done fold it into the other ingredients. This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise sour cream cotija cheese chile powder and lime. Serve warm with lime wedges.
Scroll through to find. Brush corn with a layer of mayonnaise and sprinkle with chili powder cotija and cilantro. Add the corn and let cook until the corn starts to char.
If you have problems rolling out the dough buy a pasta machine. Also called elotes this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. Other Than That A Great Recipe.
If you absolutely positively cannot find cotija then you can use parmesan cheese. This will take 7-8 minutes and you need to stir the corn often while it cooks. I did have some cheddar cheese left in the refrigerator so I added it to the filling and it was good.
Cotija is a sharp salty cheese. You can also use crumbled queso fresco but. In a large bowl mix together the mayonnaise cheese lime juice peppers cilantro red onion garlic and chili powder.
Roasted tender and topped with Cotija cheese cilantro chili powder and lime juice this take on Mexican street corn is sure to be a hit as a side dish appetizer or snack.
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