Roasted Corn

Taco Cabana Recipe

corn in the husk
1 cup mayonnaise
1 tablespoon chili powder
1 lime
salt and pepper
anejo cheese grated cheese (see notes)

To soak corn: Place whole corn, husk and all, into a pan of water and make sure corn is fully submerged. Allow corn to soak in water for a minimum of 30 minutes.

To grill corn: Remove corn from water and drain off excess moisture. Either use gas grill or charcoal grill on medium With even level of charcoal embers spread across bottom grate. Place corn on grill and rotate 1 / 3rd turn every 10 minutes. Should Husk brown evenly on all sides and cook full time Should be 30-35 minutes.

Chili lime mayonnaise: Mix together thoroughly blended Until the following: 1 cup mayonnaise, Hellmann's preferably 1 tablespoon chili powder, juice of 1 lime, and salt and pepper to taste. This should make enough May to cover a dozen ears of corn.

To Prepare corn: grilled corn Allow to cool enough to handle. Remove outer husk and silks from corn. One option is to leave the husk attached to one end of the corn to act as a "handle" for serving and eating. Using a pastry brush, coat corn With an even layer of chili lime mayonnaise. Roll in the grated cheese annexed, shake off excess and serve.

Notes: Cheese Anejo is a Mexican cheese, check in the specialty cheese section at your grocery store. If not available, coarsely grate Romano cheese as a substitute.

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