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Chimayo Market Corn


CHIMAYO MARKET CORN
Blue Mesa Grill Recipe

Chile Mix:
1 tablespoon chile powder
1 tablespoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper

Place the corn (with husk on) in a 450 degree preheated oven. Roast for 10 to 15 minutes.
Remove from the oven. Remove the husk and silk. Combine the ingredients to make the Chile Mix.

Brush mayonnaise on the warm corn. Roll corn in grated cotija cheese, making sure it’s well coated.
Sprinkle the Chile Mix over the corn


At Blue Mesa they shave the kernels tableside for you, but it’s delicious eaten on the cob, too.

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