Mexican Style Corn On The Cob With Lime Ancho And Queso Fresco Recipes
OAXACAN- STYLE GRILLED CORN ON THE COB
From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn.
Provided by IngridH
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your grill to medium.
- Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
- Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
- Serve with the lime wedges for squeezing over the corn.
CORN ON THE COB WITH CHILIES, QUESO FRESCO AND LIME BUTTER
Provided by Michelle Bernstein
Number Of Ingredients 14
Steps:
- Soak the corn in cold water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 25 to 30 minutes, turning frequently.
- While the corn is grilling, make the lime butter. In a small bowl, add the butter, lime juice, tarragon and salt and pepper, to taste. Mix well and spread onto a large plate. Take the corn off the grill and carefully peel back the husks (they will be hot). Remove the corn silk and tie the husks in a knot so you can hold onto it like a handle. Roll the corn in the butter. Top with a good amount of the queso fresco and sprinkle with the spice mixture. Serve immediately.
- For the spice mixture, combine all ingredients.
MEXICAN ROASTED CORN ON THE COB (GOOD FOR A BBQ)
Make and share this Mexican Roasted Corn on the Cob (Good for a BBQ) recipe from Food.com.
Provided by pavut
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Roast corn on the bbq or in the oven.
- mix together chili powder, salt and pepper.
- (You can boil it too but it's not as good).
- coat in mayonnaise. (roll the corn in it to get an even layer).
- Coat in cheese. (It'll stick to the Mayo).
- sprinkle all over with chili powder mixture.
- sprinkle with lime juice, to taste.
Nutrition Facts : Calories 185.5, Fat 6.1, SaturatedFat 0.9, Cholesterol 3.8, Sodium 133.1, Carbohydrate 34.2, Fiber 4, Sugar 5.9, Protein 4.5
MEXICAN LIME-CREAM CORN
Here's a zesty Mexican take on traditional cream corn, with added zip provided by fresh lime juice and queso fresco cheese.
Provided by Cheri Liefeld
Categories Side Dish
Yield 6
Number Of Ingredients 10
Steps:
- In small bowl, stir together butter and flour until paste forms.
- In 2-quart saucepan, place corn, cumin, cream, milk, lime juice and peel. Heat to boiling. Add flour-butter paste; cook and stir until mixture thickens. Sprinkle with cheese.
Nutrition Facts : ServingSize 1 Serving
MEXICAN CORN ON THE COB
Try this new twist on flavoring corn at your next backyard barbeque! It is sure to be a hit.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
- Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
- Meanwhile, in small bowl, mix melted butter, lime juice and 2 teaspoons taco seasoning mix; set aside. In custard cup, mix queso fresco and chives; set aside.
- Brush cooked corn with butter mixture; sprinkle with queso fresco mixture. Serve hot.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 5 g, TransFat 0 g
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