Fiery Tex-Mex Grilled Street Corn

Allergens

Dairy (cotija cheese)

Ingredients

• 6 ears fresh corn, husked and silks removed
• 2 cups cooked quinoa
• 1/4 cup vegetable oil
• Salt and pepper to taste Chipotle Mayo:
• 1/2 cup mayonnaise
• 2 teaspoons chipotle pepper in adobo sauce, finely chopped
• 1/2 teaspoon lime zest
• 1 tablespoon lime juice
• Salt and pepper to taste Garnish:
• Crumbled cotija cheese
• Chopped cilantro
• Lime wedges

Instructions

1. In a small bowl, mix together the mayonnaise, chipotle pepper, lime zest, lime juice, salt, and pepper. Set aside.
2. Preheat grill to medium high heat. Brush corn ears with vegetable oil, then season with salt and pepper to taste. Grill corn for 8 10 minutes, turning occasionally, until slightly charred on all sides. Remove from grill and let cool slightly.
3. In a small non stick pan, toast the quinoa over medium heat until golden brown and crispy, stirring frequently to prevent burning. Set aside.
4. To assemble, slice the grilled corn off the cob and place in a large bowl. Add 1/2 cup of chipotle mayo and toss until evenly coated. Top with crumbled cotija cheese, chopped cilantro, lime wedges, and sprinkle with crispy quinoa.

Chef’s Insight

The contrast between the smoky charred corn and the cool creaminess of the chipotle mayo creates an unforgettable experience for your taste buds.

Notes

Serve this dish with a cold Mexican lager for a complete Tex-Mex experience.