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Recipe : Entry # 9479
Kirk Vantrease
Recipe Title
Mexican Corn
Recipe Theme
August: Corn
Side Dishes
Cullman EC
6 ears of corn
1 red bell pepper
1/4 cup crumbled quesco fresco cheese
1/4 cup chopped fresh cilantro
Vegetable oil
3 tablespoon of mayo
3 tablespoon of sour cream
1 tablespoon lime juice
1 teaspoon chili power
Dash of cayenne pepper
Salt and pepper
Preheat grill direct high heat, brush corn with vegetable oil. Put corn and bell pepper on the grill turning every 3 minuets until slightly charred on all sides.
Cool and chop bell pepper and cut corn off the cob.
In a medium bowl combine corn kernels, bell pepper, mayo, sour cream, lime juice, chili powder, and cayenne pepper.
Garnish with quesco fresco and chopped cilantro.
Salt and pepper to taste.