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Mexican, Salads | |
| 6 ears corn shucked ½ cup Crema Mexicana ½ cup Cotija Cheese, crumbled and divided (or grated in bag) ¼ cup fresh cilantro, chopped plus some for garnish 1 fresh jalapeno, seeded and finely diced ½ teaspoon ancho chile powder 1 lime, juiced Lime wedges for garnish salt and pepper, to taste | |
| Place ears of corn on a 400ºF grill for 15 minutes, flipping on all sides to get a nice char. Set aside to cool. Cut corn kernels from cob. In a medium bowl mix together the corn, lime juice and Crema Mexicana. Add ¼ cup of crumbled Cotija, cilantro, diced jalapeno, chile powder, and give it a quick toss to combine. Sprinkle with remaining Cotija cheese, garnish with more cilantro and add lime wedges to serve. | |
Unrated | |
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