Grilled Corn With Sour Cream And Cotija Cheese Food

GRILLED CORN WITH SOUR CREAM AND COTIJA CHEESE

Steps:

• Wrap each ear of corn with a 2-inch band of foil to keep husks in place. Soak corn in a large bowl of cold water, 10 minutes. Remove from water, shaking off excess. Grill corn directly over heat source, turning often, until husks are charred and kernels are tender, 8 to 10 minutes.
• Transfer corn to a platter. Peel back husks and spread sour cream over cobs with a butter knife. Sprinkle evenly with cheese and paprika. Season to taste with salt and pepper and serve immediately.

MEXICAN STREET CORN RECIPE

Steps:

• To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
• Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
• To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
• To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
• Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
• Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE

Steps:

• Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
• Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
• Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

GRILLED CORN ON THE COB WITH CHILI-LIME BUTTER AND COTIJA CHEESE

Steps:

• Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side.
• Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated.
• Peel back the corn husks, leaving on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese.

ELOTE GRILLED CORN

Steps:

• Stir mayonnaise, sour cream, garlic and lime juice in small bowl. Combine cheese and chili powder in another small bowl.
• Spread mayo mixture onto warm ears of corn. Sprinkle with cheese mixture. Serve warm.

CUBAN GRILLED CORN WITH COTIJA CHEESE

Steps:

• Mix together the sour cream and mayonnaise in a small bowl; set aside.
• Grill ears of corn over medium flame until kernels begin to char, 5-10 minutes. Apply sour cream/mayonnaise mixture liberally to hot corn.
• Place the grated Cotija cheese and salt in a shallow dish. Roll the corn in the cheese/salt mixture until it is well covered.
• Sprinkle the corn lightly with chili powder and cayenne for extra heat!
• Serve with slices of lime.

CORN WITH ROASTED CHILES, CREME FRAICHE, COTIJA CHEESE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cut poblano and serrano peppers in 1/2 from top to bottom; remove stems, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice peppers.
• Heat oil in a large saucepan over medium-high heat. Add onions; cook and stir until softened, 5 to 7 minutes. Add garlic and serrano pepper; saute until fragrant, about 1 minute. Add corn, red pepper, and poblano pepper. Saute until corn is tender, 8 to 10 minutes. Season vegetable mixture with salt and pepper.
• Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.