Cooking with Karel Anne: Mexican Corn

Out of school and ready for the lake!! Try this twist for corn on the cob on your lakeside grill. And perhaps, make extra...folks love this!
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Mexican Grilled Corn
Serving Size : 4
4 ears of corn -- shucked and soaked (see instructions)
2 tablespoons mayonnaise
1 tablespoon sour cream -- or nonfat plain yogurt
1/2 lime -- juice
1/2 teaspoon chili powder
1/2 teaspoon paprika -- smoked
dash cinnamon
1/2 cup Cotija -- finely shredded , (see Shopping Tip) or Parmesan cheese
1/2 lime -- cut in 4 pieces
1. In a large pot, stir 1/4 cup salt into 2 quarts cold water until dissolved. Add 4 ears of corn, silks and husks removed.

Let soak for at least 30 minutes and up to 8 hours. Also soak 8-12" skewers, and slide into corn before grilling.
2. Grill the corn over a hot fire, turning every 2 to 3 minutes until the kernels are lightly charred all over

(8 to 12 minutes in all), turning with tongs.
3. Transfer the grilled corn to a platter. Mix together the mayonnaise, sour cream and lime juice.

Spread mayonnaise mixture on the corn, roll the ears over the plate of

grated cheese and dust with chili powder. Squeeze lime juice over the grilled corn and enjoy.

Shopping tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan.
Find it near other specialty cheeses or in Mexican grocery stores.

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Per Serving: 141 Calories; 8g Fat; 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 58mg Sodium.


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