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Mexican Street Corn

rmoermoe Posts: 730
edited June 2012 in Appetizers & Sides
MEXICAN STREET CORN
Recipe courtesy: GD Member Original
Original Poster: rmoe
Originally Posted: Jun 04 2012, 12:51 am Link: This is the Original Post

Basically a grilled ear that is seasoned with paprika, red pepper, cumin. Once cooked it is dipped into a lime juice sour cream or may mixture, then sprinkled with crumbled queso fresco. It's one of our favorites during the summer.

Ingredients


  • ½ Cup Mayonnaise

  • 1 tsp Chili Powder

  • 1 tsp Garlic Salt

  • 1 tsp Black Pepper

  • 2 tsp Cumin

  • Juice of 1 Lime

  • Queso Fresco

  • Red Pepper

  • Paprika


GD Setup

Temp: 350 F - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - At: Dome
Smoke: N/A - - - - - -- - -- - - - - - - - - - - - - - - - - - - - - - - Soaked: N/A
Setup: Main Grill - - - - - - - - - - - - - -- - - - -- - - - - - - - - - Type: Direct
Steam: No

ATC: No: - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Food Max: N/A - Pit Max: N/A
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Food Min: N/A - -Pit Min: N/A


Directions

Husk sweet corn sprinkled with red pepper and paprika, grill direct at 350 to get a nice char on the corn on all sides.

In a dish mix up mayo, chili powder, garlic salt, black pepper, cumin, and juice of a lime.

Once the corn is charred, roll each ear in the mixture and sprinkle crumbled queso fresco over the ears.



Ryan
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