Street Corn

4 March, 2019

recipes

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From Ricky’s wedding

Ingredients

• 4 ½ pounds corn on the cob, husked
• 4 ounces mayo or spiced mayo
• 6 ounces queso fresco
• New Mexico red chile powder
• Cilantro

Directions

• Peel and shuck corn to remove husks. Using a wet paper towel, wipe and peel away any remaining strands.
• Place corn on grill on high heat. Turn cobs every 2 minutes until browned and slightly blackened on all sides. Cut corn kernels off of cob.
• Portion every 8 ounces of corn with 1 ounce mayo and 1 1/2 ounces queso fresco. Garnish with chile powder and cilantro. Enjoy!